- Sichuan pepper is a spice from the Sichuan cuisine of China's southwestern Sichuan Province.
- It has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper.
- Instead, it has slight lemony overtones and creates a tingly numbness in the mouth due to hydroxy-α-sanshool.
- Sichuan peppercorns, also spelled Szechuan and Szechuwan, are a distinct and flavorful peppercorn. The flavor of Sichuan pepper is aromatic, complex, and a bit lemony. It is not hot or pungent like black pepper or chili pepper.
Most people associate Sichuan pepper with a tingling sensation after eating. The pepper itself is not pungent or hot like other peppers. Instead it has slight lemony characteristics.
Sichuan peppercorns create a slight numbness and tingling sensation in the mouth.In China, this numbing and tingling sensation is referred to as“ma.” The unique mouthfeel is somewhere between a carbonated drink and amild electric current.
Sichuanpeppercornsare most often ground and put into spicy Asian dishes. They are most popular as a spice in Chinese, Tibetan, Nepali, and Indian cuisine.