Can green Sichuan peppercorns still be eaten if they change color

If there is no mold or odor after the color change of Sichuan peppercorns, they can usually be consumed. The darkening of the color of green and white peppers may be caused by oxidation or prolonged storage, but it is not recommended to consume them if they are accompanied by mold, stickiness, or a pungent odor. During storage, green Sichuan peppercorns undergo oxidation reactions due to exposure to air, causing their color to gradually change from fresh green to yellow green or even brown. This natural change does not produce harmful substances, and their numbing and aromatic taste may be slightly reduced, but their safety is not affected. Green Sichuan peppercorns can be sealed and refrigerated for daily use, or dried to make Sichuan peppercorns powder to extend their shelf life. Attention should be paid to avoiding high temperature and high humidity storage to prevent accelerated oxidation of oil. If white mold spots, black mycelium, or clumps appear on the surface of Sichuan pepper, it indicates the growth of mold and may produce harmful substances such as aflatoxin, which may cause gastrointestinal discomfort after consumption. Rotten green and white peppers will emit a sour or moldy taste, which is significantly different from the fragrance of normal Sichuan peppercorns. Especially when vacuum packaging leaks or becomes damp, it is more prone to spoilage. If any abnormalities are found, they should be discarded immediately.

It is recommended to store Sichuan peppercorns in a cool and dry place, and use a sealed container to isolate them from the air. Buy in small quantities and consume as soon as possible. For long-term storage, dry it first. Before cooking, pay attention to observing changes in color and odor. Moldy Sichuan peppercorns are difficult to completely remove toxins even when heated at high temperatures, and those with gastrointestinal sensitivity need to be more cautious. Fresh Sichuan peppercorns can be paired with daily meals to enhance the flavor of dishes while ensuring nutrition and safety.