Description
Sichuan peppercorns are berries from the ash tree used in Chinese Sichuan cuisine, known for their spiciness and tongue-numbing quality. They are also called “Szechuan peppercorns.”
Sichuan peppercorn (known in Chinese as hua jiao or “flower pepper”) is an intensely aromatic spice made from the dried, split husks of the prickly ash tree berry. Despite its deceptive name, it is completely unrelated to black pepper or chili peppers, belonging instead to the citrus family. It is most famous for causing a distinct numbing, tingling sensation on the tongue rather than actual fiery heat.
