Szechuan peppercorns are a unique spice commonly used in Szechuan cuisine, which hails from the Sichuan province of China. Despite the name, they aren’t actually a pepper but rather the dried husks of the prickly ash tree. Szechuan peppercorns have a distinct flavor that is both citrusy and floral with a characteristic numbing or tingling sensation, often referred to as "mál" in Chinese. This numbing effect is due to a compound called hydroxy-alpha-sanshool, which interacts with nerve receptors on the tongue, creating a unique sensory experience when eating dishes containing them.

These peppercorns are typically used in Szechuan stir-fries, sauces, marinades, or spice blends, often paired with ingredients like garlic, ginger, and chili peppers for a bold, spicy, and numbing flavor. They’re essential in dishes like Mapo Tofu, Szechuan hotpot, and Kung Pao chicken.

Szechuan peppercorns can be toasted and ground to release their full flavor or used whole in cooking. They add a complex, zesty kick to both savory and sweet dishes, making them a unique ingredient to experiment with.