Crawford Wellness provides effective solutions for chronic conditions using Acupuncture and Traditional Chinese Medicine in McMinnville, Oregon

Crawford Wellness Herbal Marketplace

We make available natural products that have been observed to make a difference in the lives of our patients, friends and family. 
You’re in good hands shopping with us.

Our office will be closed December 24 to December 31 and any orders placed that week will ship out January 2nd. Use the code MERRYMERRY to save 10% on your order!

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Hi! We’re trying to be your best source for all-natural relief from pain and chronic illness, but we want to be clear about a few things:

1) We’re a small, family-owned company focused on quality and customer service. The prices on products here might be higher than what you’ll see for natural goods at other websites or vitamin stores, because the level of quality of these products (particularly the botanicals) is incredibly high, and the production runs are very small. The ingredients in these products are often sustainably wild-crafted or sourced from small family farms.  Also the manufacturers often set the minimum advertised price for online sales. If you’re a patient at the clinic, give us a call to order.

2) Many people assume that any online sales of supplements are a scam; and sadly that’s because too many companies targeting people with pain and chronic illness are just trying to profit off of fear and desperation. If you came here from our social media you’ll probably have noticed we give many options for relief ranging from breathing exercises, to self-massage, to diet and lifestyle practices; and we always recommend speaking with your medical provider before trying any new supplement or remedy. We have these items for sale as one more option based on their safety & efficacy record in Traditional Chinese Medicine, but it can never be a replacement for individualized care. 

Sichuan Peppercorns Hua Jiao 2oz by Botanical Biohacking

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Product Details
Brand: Botanical Biohacking


These peppercorns are the highest pharmacological grade on the planet (Grade A and B are pharmacologically similar, the difference is only in physical appearance as grade A are used primarily for gifts).

They have a delicious salty-citrus flavor, encourage salivation and enjoyment of all foods, and a strong “ma” or numbing spice quality.

They are great when used in stir-fries, bbq rubs, and seasoning blends and are extremely healthy for the gastrointestinal microbiome as they are strongly anti-fungal and can reduce the population of Candida-yeast species and various parasites in the digestive tract.

Sichuan Peppercorns, Fagara or Hua Jiao in Chinese Pinyin, is one of the most commonly used spices used in Chinese cuisine, especially dishes in Sichuan Chinese food, and is integral to the healthy anti-fungal diet of Sichuan province.

In the practice of Traditional Chinese Medicine (TCM), this slightly spicy, warm herb is often used to stimulate the taste buds to take more nutrition from food, warm the body, get rid of cold and dampness, and protect the stomach and spleen.

Learn more about “The Superfood of the Gods”:

Listen to the benefits of Sichuan Peppercorns:


****Sichuan Chili Oil****

A traditional condiment from Sichuan province, this is easy to make at home. Get the following ingredients ready:

1 quart neutral oil (avocado is preferred, you can also use non-GMO canola, peanut, or raw sesame but the oil must be stable when heated)

5 star anise

4 cloves garlic bruised left in their skins

2 tablespoons (10g) coriander seeds

1 thick cinnamon stick

1/3 cup (20g) Sichuan peppercorns – high quality is essential!

4 black cardamom pods

1 cup (110g) Sichuan chili flakes (you can substitute any spicy red pepper flakes, look in the Latin section of your grocery store)

1.5 teaspoon (10g) fine sea salt

1 tablespoon (14g) aged black vinegar (purchase via this link:


Put the Anise, Cloves, Coriander, Cinnamon, Sichuan Peppercorns and Garlic cloves in a heavy sauce pan on medium-low heat and add the oil. Use a thermometer to make sure the temperature stays in the 225-250F degree range. Let the spices gently infuse into the oil for 2 hours (remove the garlic once it is golden brown).

Separately, in a large metal bowl, add the chili flakes, salt, and vinegar. Mix together.

Once the oil has simmered for 2 hours, turn up the heat until it reaches 300 degrees Fahrenheit, then remove from the stove and pour through a fine sieve on to the chili flakes (foaming of the oil once it hits this chili flakes is considered a good sign). Allow this to cool to room temperature. Store in glass jars and use liberally as a condiment.

****BBQ Rub and Sauce****


1/4cup fresh ground Sichuan Peppercorns/Hua Jiao
1/4cup fresh ground Black Pepper/Hu Jiao
1-3TBSP ground cayenne pepper/La JIao
1/4cup Paprika
1/3cup Kosher salt


1 quart chicken stock
12oz tomato sauce
2TBSP soy sauce
1tsp fish sauce
2tsp black vinegar
1/3-1/2cup BBQ rub
1/3cup bourbon
1/3c maple syrup (or swerve if you’re keto)
2/3c drippings from your smoker

Rub your meat approx. 18-24 hours before putting it in the smoker or on the grill. When the meat goes in the smoker, put the sauce ingredients together and start simmering until they reduce by 2/3rds and thicken up really nicely.

Serve with xiao yao san mojitos and a dose of microgard plus!

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