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Sichuan Peppercorns Hua Jiao 2oz by 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)
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.
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.