Sichuan pepper is a spice from the Sichuan cuisine of China’s southwestern Sichuan Province. It is commonly used in Sichuanese dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known in Mandarin as málà
It is used in the cuisines of Tibet, Bhutan, Nepal, Thailand, the Konkani and Kumaoni people of India, and the Toba Batak of Indonesia.
It has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth due to hydroxy-α-sanshool.