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Feature

Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They give Chinese peppercorn oil (Ususally Szechuan peppercorn oil) a tingling, buzzing, numbing sensation.
Lightly toast the tiny seed pods, then crushing them before adding them to food. Also perfect for making Szechuan pepper oil. Simply fry dry chlies, sichuan peppercorns in hot oil. And your Szechuan style pepper oil is ready to serve!
Sichuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas
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Description

Sichuan Peppercorns, also spelled Szechwan and Szechuan, are back after a long absence. Sichuan pepper (xanthoxylum peperitum) is native to the Sichuan province of China and is not related to black pepper (peper nigrum), which is native to India. Before Asian cultures were introduced to chile pepper, Sichuan pepper was used along with ginger to give heat to many dishes. The heat in modern Sichuan seasoning cooking comes instead from red chile pepper (capsicum annum), introduced to Asia in the 15th century. Sichuan pepper is still called for in many traditional Szechuan style even Chinese recipes. Until very recently there was a long-standing ban on the importation of this pepper Sichuan.