Szechuan (or Sichuan) pepper is the outer husk of the fruit of the Chinese prickly ash tree. The berries are dried and split open, and the bitter seeds inside are discarded. The flavour of Sichuan or Szechuan pepper is very fragrant, lemony and pungent and it has a biting astringency on the tongue, which can create a tingly numbness in the mouth. The husks can be dry-roasted and ground, then used to make seasoned salt or as a rub on grilled meats. Szechuan or Sichuan pepper is used in spicy Sichuan or Szechuan dishes.
Sichuan pepper (xanthoxylum peperitum) is native to the Sichuan province of China and is not related to black pepper (peper nigrum), which is native to India. Before Asian cultures were introduced to chile pepper, Sichuan pepper was used along with ginger to give heat to many dishes. The heat in modern Sichuan cooking comes instead from red chile pepper (capsicum annum), introduced to Asia in the 15th century. Sichuan pepper is still called for in many traditional Chinese recipes.
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