Sichuan Peppercorns

This Chinese spice native to the province of Sichuan is made from the red berries of the prickly ash tree and sold whole or ground. Although not related to the peppercorn, the Sichuan berry resembles the black peppercorn in appearance but has enclosed seeds. The flavour and fragrance has a distinctive woody-spicy smell and a strong, hot, numbing aftertaste. Widely used in Chinese everyday cooking (often in very large amounts) and as one of the components of Chinese five-spice. It is sometimes crushed and dry-fried to bring out the flavour. Also known as anise pepper, Chinese aromatic pepper, Szechuan pepper and xanthoxylum.