Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They give chinese peppercorn oil (ususally szechuan peppercorn oil) a tingling, buzzing, numbing sensation.
Sichuan peppercorn is one of the few spices important for nepali, tibetan and bhutanese cookery of the himalayas
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