Can green Sichuan peppercorns be consumed directly

Green Sichuan pepper can be consumed directly, but it should be consumed in moderation and avoided on an empty stomach. Green Sichuan pepper contains volatile oils, alkaloids, and other components. Eating in small amounts can increase appetite, while excessive consumption may irritate the gastrointestinal mucosa. When used as a seasoning, Sichuan peppercorns are usually heated, and their numbing and irritating taste becomes more pronounced when eaten raw. The numbing substance of fresh Sichuan peppercorns mainly comes from hydroxymethyl capsaicin, which has a temporary paralyzing effect on the oral mucosa. Healthy people can tolerate a small amount of chewing, but it may cause discomfort such as tongue numbness and throat burning sensation. For those with weak digestive function, direct consumption may induce stomach pain or acid reflux. It is recommended to pair with oily foods to buffer the stimulation.

In special circumstances, caution should be exercised when consuming Sichuan peppercorns. Patients with oral ulcers or gastritis during the attack period who directly come into contact with Sichuan peppercorn extract may worsen mucosal damage, leading to increased pain or local congestion. People with allergies who try raw food for the first time may experience histamine reactions such as redness and swelling around the lips, itching on the skin, and in severe cases, even swelling of the larynx. Children and pregnant women, due to the fragile mucosal barrier, are advised to choose Sichuan pepper products that have been cooked for safety.

It is recommended to limit the daily consumption of green and white peppers to 3-5 capsules per serving, and they can be paired with warm ingredients such as ginger and brown sugar to enhance their medicinal properties. If there is obvious discomfort, rinse your mouth immediately and use milk or honey to relieve the burning sensation in the mouth. Long term consumption of large amounts of raw food may affect taste sensitivity. It is recommended to use cooking methods such as oil frying and stewing to preserve flavor while reducing irritation. When storing, it is necessary to keep it dry and away from light. Moldy and spoiled green and white peppers can produce aflatoxins, which are absolutely prohibited from consumption.