Thai /Lao Makhwaen peppers พริกไทย (Zanthoxylum limonella Alston) (makaen, mak waen, or ma-khaen)

Makhwaen (also called mak khaen or mak waen) is the dried berry of a wild pepper vine (Zanthoxylum limonella), native to Northern Thailand and Laos. It is not a true peppercorn, but delivers a citrus aroma and mild tingling sensation similar to Sichuan pepper, though lighter and more floral.

🌿 Flavor & Aroma

• Citrus-forward, lemony aroma
• Mild numbing/tingling sensation, lighter than Sichuan pepper
• Floral, slightly resinous undertone

🍜 Where You'll Find It

• Northern Thai and Lao soups (tom saap, kaeng om)
• Jeow (Lao chile dipping sauces)
• Larb
• Jungle curry pastes

🧂 How to Use It

• Toast lightly before grinding to bring out citrus notes
• Crush with a mortar and pestle, or grind in a pepper mill
• Stems are included and usable, carrying aroma of their own
• Pairs well with lemongrass, galangal, kaffir lime, chicken, pork, and fish

🌾 Sourcing & Processing

• Sourced from smallholder farms in Phrae and Nan provinces, Thailand
• Sun-dried for about 10 days after harvest
• Sold whole, with stems intact

✅ Quality

• Non-irradiated
• Unrefined
• Non-GMO
• Paleo-friendly
• Vegan
• No binders or fillers

Sold in 28 gram (1 oz) gusseted bags.