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Szechuan Peppercorns
The dried husks of a Zanthoxylum shrub, a relative of citrus rather than of black pepper. They numb the tongue as well as tasting citrusy.
Origin
A defining spice of Sichuan cooking, also used across the Himalayan region.
Flavour
Tingling, lemony, and woody.
How to use it
Toast them gently and grind them. Pick out the black seeds if they are bitter.
Storage
Airtight and dark. They fade, so buy them whole.
Recipes using it
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