Flavor: Pungent/Citrusy/Floral
Major Flavour Compound: Sanshools
Parts Used: Friut rinds
Related species: Zanthoxylum rhetsa is sometimes confused with Z. myriacanthum; however, the former has larger fruits without lobes, whereas the latter bears smaller fruits with 3–4 lobes.
“A northern Zanthoxylum spice combining citrus aroma and gentle numbness.”
Ma Khwaen is an aromatic spice obtained from the dried fruits of Zanthoxylum myriacanthum, a species in the Rutaceae family, closely related to Sichuan pepper. Native to northern Thailand, Laos, and surrounding regions, Ma Khwaen produces small, black seeds encased in a thin, aromatic husk. The spice is known for its citrusy, peppery aroma with mild numbing and tingling effects on the tongue, caused by compounds like sanshools. It is widely used in Northern Thai cuisine, especially in grilled meats, sausage (like sai ua), and curry pastes, enhancing flavor and aroma. In traditional medicine, Ma Khwaen is used to support digestion, reduce flatulence, and stimulate circulation. It also has recognized antimicrobial, antioxidant, and anti-inflammatory properties.
