Sichuan peppercorn
花椒 · huājiāo (pinyin)
The dried husk of a Zanthoxylum berry that gives Sichuan dishes a citrusy scent and a tingling, numbing buzz; it is not a true pepper.
What it means
Sichuan peppercorn (花椒, huājiāo) is not a true pepper. Wikipedia describes it as the dried outer shell of the fruit of plants in the genus Zanthoxylum, which belongs to the citrus-and-rue family, and The Woks of Life describes the aroma as bright, citrusy, faintly lemony and floral.
The signature effect is a tingling, numbing buzz on the tongue and lips. It comes from a compound called hydroxy-alpha-sanshool. The Woks of Life notes the numbing is most noticeable when larger amounts are used, while small amounts add fragrance to marinades and braises.
Red and green varieties are used. Wikipedia says red Zanthoxylum bungeanum is more pungent, while green Zanthoxylum schinifolium is less pungent but more numbing. Cooks use the peppercorns whole, ground, or infused into oil.
A common mix-up
It is a different sensation from chili heat, not a hotter chili: Taste's author describes the appeal as numbness, not burning.
Questions people ask
Is Sichuan pepper related to black pepper?
No. Wikipedia describes it as the dried shell of a Zanthoxylum fruit, and The Woks of Life says it is unrelated to black peppercorns.
Why does it make my mouth tingle?
A compound in the husk, hydroxy-alpha-sanshool, produces the tingling, buzzing sensation, according to Wikipedia and Taste.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.