Szechuan Pepper

Szechuan peppercorn is not a pepper at all – it’s the distinctive reddish-brown husk from the berries of the prickly ash tree! Its fragrant aroma has been likened to lavender, but its main claim to fame is the powerful numbing sensation it causes around the mouth. When married with chile peppers (the other key ingredient in Szechuan cuisine), chefs believe this numbing effect reduces the chile pepper’s heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor.

Recipes frequently call for the “pepper” to be ground and roasted for use in infused oil, and to pair with salt to make a flavorful seasoning. Szechuan pepper is one of the five ingredients that makes up five spice powder (the others are star anise, fennel, clove, and cinnamon).