Szechuan pepper (Zanthoxylum similans/ bungeanum), also known as Sichuan Peppercorn, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper and mala pepper is a spice commonly used in China, Nepal and in east India. Despite is name, Sichuan peppercorn is in the family of Rutaceae, which includes citrus.
When eaten, the Sichuan pepper produces a tingling, numbing effect. It is used in dishes such as mapo doufu and Chogqing hot pot and is often combined with chili peppers to create a 'numb-spiciness' flavor.
Red Sichuan peppercorn is typically stronger tasting, while the green is milder but fragrant and has a stronger numbing effect. Both the red and green Sichuan peppercorns have that distinctive citrus smell.
Grown in China, processed in of France