Da Hong Pao Sichuan Pepper from Han Cheng｜Premium Red Peppercorns for Global Food Applications

Han Cheng Da Hong Pao is a signature representative of the “Strong Aroma” (浓香型) variety of Sichuan pepper (Zanthoxylum bungeanum), grown in the eastern part of Shaanxi Province, along the west bank of the Yellow River.

Located at the junction of the Guanzhong Plain and the Loess Plateau, the region offers optimal altitude, deep fertile soils, and abundant sunshine — all ideal for producing intensely aromatic Sichuan peppercorns.

Flavor profile of Da Hong Pao:

• Dominated by terpenes (75–80%), with supporting notes from alcohols (15–20%) and esters (2–5%).

• The aroma is woody, citrusy, and deep, distinct from the brighter, lemony fragrance of green Sichuan pepper.

Compared to green peppercorns, Da Hong Pao features:
✔️ Thicker skin
✔️ Deeper red color
✔️ Stronger numbing sensation

It is widely used in chili oils, hot pot bases, seasoning blends, and traditional Sichuan cuisine.

Why Han Cheng for Sichuan Pepper?

Located in eastern Shaanxi, on the west bank of the Yellow River, Han Cheng lies in a unique transition zone between the Guanzhong Basin and the Loess Plateau — making it one of China’s premier origins for Da Hong Pao red Sichuan pepper.

Natural advantages of the region:

• Ideal altitude (800–1200m): Promotes high essential oil accumulation and deep flavor

• Deep, fertile soils: Consistent nutrient support for healthy crops

• Ample sunlight & wide diurnal temperature variation: Enhances peppercorn skin thickness and aroma development

• Dry climate with low pest pressure: Favors low-input, clean cultivation and natural sun-drying

Clean ecological environment:
The region has no major industrial pollution sources and maintains excellent air quality. Agriculture is dominated by mixed planting of grains and orchards, creating ideal conditions for Sichuan pepper cultivation. Today, Rushi partners with local growers and operates managed cultivation bases to ensure scientific field practices, stable yields, and consistent product quality across seasons.

Standardized cultivation for stable and consistent sourcing

The cultivation of Da Hong Pao Sichuan pepper in Han Cheng is carried out under close cooperation between Rushi’s field technicians and contracted rural grower partners. Agricultural practices are standardized to reduce variability and maintain flavor integrity at scale.

• Varietal selection: High-yield cultivars with thick pericarp and high oil content

• Planting density: Optimized row and plant spacing to ensure air circulation and uniform ripening

• Field management: Unified protocols for fertilization, drip irrigation, and integrated pest control

• Harvesting: Manual harvesting in multiple passes based on ripeness and pericarp maturity — minimizing unripe fruit contamination

• Post-harvest handling: Naturally sun-dried for 3–5 days before centralized collection and pre-processing

The harvest season typically runs from early August to mid-September, depending on annual weather patterns. Rushi performs internal quality screening (sensory + analytical) on each incoming lot to ensure raw material integrity before storage and further processing.

Pre-Processing & Quality Control – Dual-Stage Cleaning for Da Hong Pao Sichuan Pepper

To guarantee the quality and cleanliness of Han Cheng red peppercorns (Da Hong Pao), Rushi employs a dual-stage processing system:

• Preliminary processing at origin, using clean energy drying and initial screening

• Advanced factory-level cleaning, using Rushi’s proprietary 9-step selection and 27-layer filtration system, bringing raw material purity to 99.5%+

1. Preliminary Processing at Origin (Field Level)

• Clean-Energy Drying:
  Freshly harvested Da Hong Pao peppercorns are dried using solar-assisted or clean-energy hot-air systems, combined with open-air shade drying. This preserves natural volatile oils and prevents overheating.

• Initial Screening:
  Coarse removal of leaves, twigs, and dust via air separation and vibrating sieves.

• Safe Packing for Transit:
  Processed lots are packed in double-layer food-grade inner liner bags and woven outer sacks, then batch-labeled and transported to Rushi’s GMP-compliant facility via controlled logistics.

2. Advanced Cleaning at Rushi Facility

At the Rushi factory, peppercorns undergo a comprehensive 9-step proprietary cleaning protocol, enhanced by a 27-layer filtration design to remove even the finest impurities, metal particles, and defects — achieving a final purity of ≥99.5%.

9-Step Cleaning Flow (suggested infographic):

1. Coarse Sieving

2. Airflow Debris Removal

3. Gravity De-stoning

4. Optical Color Sorting

5. Magnetic Metal Removal

6. Electrostatic Fine Dust Removal

7. Optical Particle Analysis

8. Manual Quality Sorting

9. Grading & Precision Packaging

The entire process takes place in a dedicated cleanroom, ensuring zero cross-contamination and full batch traceability. These peppercorns are ready for global applications in culinary brands, spice blends, foodservice, and packaged foods.

Sustainability & Traceability: Building a Responsible Supply Chain for Han Cheng Da Hong Pao Sichuan Pepper

At the heart of Rushi’s operations in Han Cheng – a core growing region for Da Hong Pao red Sichuan peppercorns – is a commitment to environmentally responsible practices and full-batch traceability. Through long-term grower partnerships and structured field oversight, we integrate sustainability into every stage of our peppercorn supply chain.

Sustainability in Practice:

• Contract Grower System:
  We partner with local farmers under structured contracts that include training on fertilization, harvesting, drying, and post-harvest handling — ensuring both crop quality and long-term field viability.

• Agroforestry & Crop Rotation:
  Da Hong Pao peppercorns are intercropped or rotated with fruit trees and grains, promoting soil health, reducing pest pressure, and lowering chemical input requirements.

• Low-Emission Drying:
  Clean-energy drying methods (solar, natural gas) are preferred over high-emission coal-powered systems, helping reduce our processing carbon footprint.

• Safe Packaging & Logistics:
  All packaging materials are tested for plasticizer and heavy metal migration risks. Each shipment is tagged with batch IDs for easy logistics and inventory control.

Traceability System:

• Batch-Level ID Tracking:
  Each batch of Da Hong Pao Sichuan pepper is assigned a unique identifier covering farm origin, harvest date, drying lot, transport data, and processing timestamps.

• Digital Quality Records:
  Key indicators such as visual grading, impurity levels, moisture content, aroma, and essential oil levels are digitally recorded and made available for customer audit.

• Export Safety Compliance:
  Rushi provides third-party testing for pesticide residues, heavy metals, and microbiological limits — ensuring compliance with EU, US, and Japanese import standards.

Versatile Applications to Meet Global Market Demands

As a long-term supplier of Da Hong Pao Sichuan Peppercorns from the Han Cheng growing region, Rushi delivers high-quality, high-purity peppercorns to international clients across Southeast Asia, the Middle East, Europe, and North America. With consistent flavor strength and batch-level QC, our red peppercorns are suited for a wide range of culinary and industrial applications.

Key Application Categories:

• Chili Oil & Flavor-Infused Oils:
  Da Hong Pao red Sichuan pepper is a staple base flavor for premium chili oil producers, valued for its sharp numbing (麻) profile and aroma retention.

• Spice Blends & Pickling Solutions:
  Used in combination with cumin, star anise, cinnamon, and other warm spices for flavor layering; ideal for hotpot bases, marinade packs, and dry rubs.

• Sauces, BBQ Seasonings & Instant Meal Kits:
  Cracked peppercorns or powder form enhance mouthfeel and aroma in ready-to-eat sauce formulations.

• Snacks & Flavored Processed Foods:
  Applied in flavored peanuts, tofu snacks, crispy chips, etc., as a defining note in spicy snack innovation.

• Raw Material for Extraction:
  Suitable for essential oil or oleoresin extraction, targeting functional food additives and flavor industries.

Available Product Specifications:

Whole Berries

3.5–4.5mm diameter, >99.5% purity

Deep-fry or infuse in chili oil

Cracked Berries

1–3mm fragments, high aroma release

Blending with dry spices or meal kits

Fine Powder

60–80 mesh, uniform pungency and aroma

Sauces, spice blends, extracts

All product forms are fully batch-traceable and tested for pesticide residues, heavy metals, and microbiological safety by third-party labs, in compliance with EU, US FDA, and JP MHLW import standards.