SIchuan peppercorn belongs to the rue or citrus family. These peppercorns are not closely related to black peppercorns or chili peppers. The pericarp (the husk or hull around the seeds) can be used whole and is often used in Asiane cuisine. These peppercorns are grown in China and possess slighlty lemony overtones, which creates a bit of numbness in the mouth different from the hot and pungent taste of black and chili peppers.

These peppercorns are an important spice to the cuisine of the Himalayans due to few spices being grown in that region. Sichuan peppercorns are one of the key ingredients in Chinese Five Spice powder.

Try substituting Sichuan pepper for black pepper for an exotic flare to recipes.