Should dried Sichuan peppercorns be frozen or refrigerated

Dried Sichuan peppercorns are more suitable for refrigeration storage, as freezing may cause loss of aroma and hardening of texture. The storage method of Sichuan pepper is mainly affected by factors such as humidity, temperature, sealing, light, and frequency of use. Dried Sichuan peppercorns can maintain a relatively stable dry state in a refrigerated environment, avoiding moisture and clumping. The volatile aromatic compounds in Sichuan peppercorns exhibit reduced activity at refrigeration temperatures of 0-4 ℃, but are not completely lost. Even after 3-6 months of refrigeration, most of the active ingredients such as hesperidin and limonene can still be retained. It is recommended to use glass jars or aluminum foil bags with good sealing properties for packaging, and place them in the refrigerator compartment away from moisture. Seal them promptly after each use. Although freezing can extend the storage time to more than 1 year, low temperature can cause the rupture of Sichuan pepper epidermal cells, and accelerate the volatilization of aroma components after thawing. Repeated freezing and thawing can also cause Sichuan peppercorns to absorb refrigerator odors, making their texture brittle and fragile. If it cannot be used up in the short term and needs to be frozen, it should be divided into small portions and vacuum sealed in advance. When using, it should be directly taken out and ground to avoid thawing. In special circumstances such as during the rainy season in southern China, if the humidity exceeds 80%, it can be briefly frozen for 2-3 weeks to prevent mold growth.

When storing dried Sichuan peppercorns, pay attention to avoiding light and moisture, and regularly check for insect infestation and mold growth. Can be stored together with desiccants but avoid direct contact. New and old Sichuan peppercorns should not be mixed. It is recommended to prioritize the consumption of refrigerated Sichuan peppercorns for daily use, while frozen ones are suitable for stewing and cooking dishes. If the color becomes dark or the aroma is significantly reduced, it can be roasted and ground into Sichuan pepper powder for use.