Sichuan pepper is a spice that is lemony and has a distinctive numbing effect on the tongue. It is not related to chili pepper or black peppercorns but is a member of prickly ash like sansho pepper. It is often paired with spicy peppers in Chinese cooking to make mala (numbing-spicy) flavoring.
Uses: Sichuan pepper should always be cooked in oil first to bloom the flavor and make an infusion. Use this flavorful oil to add a new dimension of flavor to your dishes.
Sichuan pepper is used for the husk only. A higher quality sichuan pepper has little to no black seeds and an intense aroma.