Chinese spices

Spice Map

Sichuan pepper, doubanjiang, star anise, black vinegar: the spices that define Chinese regional cuisines, and why freshness matters more than brand.

Beginner Guides

Sichuan Pepper

The numbing electric sensation that defines Sichuan food

Doubanjiang

The fermented soul of Sichuan -- broad bean paste aged for years

Chinese Black Vinegar

Malty, complex, umami-laced -- not balsamic

Tools

Soy Sauce Decoder

Match your sauce to your dish

Common Mistakes

My Sichuan dish is not numbing

Your Sichuan pepper is probably dead

Regional Cuisines

Sichuan Flavor Profile

Numbing, spicy, umami, aromatic