Sichuan pepper is a spice originating from the Sichuan province of China, commonly used in Asian cuisine, particularly Chinese and Tibetan. Unlike black pepper, it is not a true peppercorn, but the dried husks of the berries of a shrub in the Rutaceae family.
Sichuan pepper is known for its unique, lemony, and slightly woody flavor, as well as its numbing and tingling effect on the tongue, due to a natural compound called alpha-hydroxy sanshool . This mildly numbing effect is particularly sought after in the spicy dishes of Sichuan cuisine. Sichuan pepper is naturally gluten-free and is used to enhance meats, fish, vegetables, and sauces.
