Sichuan Pepper

herb

Zanthoxylum simulans

Sichuan pepper is a spice made from the dried pericarp (outer shell) of the fruit of plants in the genus Zanthoxylum, family Rutaceae. Despite its name, it is not closely related to black pepper or chili pepper, but rather to citrus and rue. When eaten, Sichuan pepper produces a distinctive tingling and numbing effect due to the presence of hydroxy-alpha sanshool, and is commonly used in Sichuan cuisine, particularly in dishes like mapo doufu and Chongqing hot pot.