Szechuan peppercorns are a unique spice native to the Sichuan province of China. They are not true peppercorns but rather the dried husks of the seeds from the prickly ash tree. Known for their distinctive flavor, Szechuan peppercorns have a citrusy aroma and a slightly numbing effect on the tongue, often described as tingling or buzzing. This sensation, known as mala, is a hallmark of Sichuan cuisine. The spice is commonly used in Chinese dishes such as hot pots, stir-fries, and braised meats, adding both heat and a complex, aromatic profile. Szechuan peppercorns are also an essential ingredient in the famous Chinese spice blend, five-spice powder.
