Szechuan peppercorn

Szechuan peppercorn is not true pepper but the dried husk of the prickly ash tree’s seeds. It has a unique, fragrant aroma and a tingling, numbing sensation on the tongue, which enhances flavors. Commonly used in Chinese cuisine, especially Sichuan dishes, it adds a citrusy, slightly spicy flavor that complements bold, savory dishes. Its numbing quality balances spicy heat, creating a distinctive mouthfeel. Despite its name, it’s not related to black or white pepper and has a layered, citrus-like fragrance that makes it a valued spice in culinary traditions.