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Sichuan pepper
1 recipe with this ingredient
Also known as:Sichuan peppers, Szechuan pepper, Sichuan peppercorn, Szechuan peppercorns, Sichuans, Szechuan peppers, Szechuan pep, Szechupas, Szechuan peppering, Sichuan peppercorns
Sichuan pepper, also known as Chinese prickly ash, is a spice derived from the husks of the prickly ash tree native to China. It has a unique flavor profile that is citrusy, aromatic, and subtly spicy, with a distinctive tingling, numbing sensation on the tongue due to its compound called hydroxy-alpha-sanshool. The texture is slightly gritty and leaves a fragrant, almost floral aftertaste. Widely used in Sichuan cuisine, it is a key ingredient in dishes like mapo tofu and kung pao chicken, adding depth and a signature numbing heat. Historically, Sichuan pepper has been valued in Chinese culinary tradition for centuries, symbolizing both culinary and medicinal significance.
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