Sichuan pepper, also known as Szechuan pepper or Chinese pepper, is a spice commonly used in Chinese cuisine, particularly in Sichuan cuisine. Despite its name, Sichuan pepper is not actually a true pepper, but rather the dried husks of the prickly ash plant's berries. It has a unique flavor profile that is both citrusy and numbing, providing a tingling sensation on the tongue. Sichuan pepper is often used in combination with other spices in dishes like mapo tofu, Kung Pao chicken, and hot pot. It can also be used to season vegetables, stir-fries, and marinades.
