Szechuan Peppercorns


Szechuan Peppercorn


There is many way to write this spice, there is Sichuan pepper, Sichuan peppercorn, Szechuan pepper. This spice is commonly use in china mainly.  In Tibet and India, they use it as well.  The szchuna is a peppercorn, which is a dry fruit. The origin of this spice came from the province of Szechwan , it is situated in the south of china. This spice is from the tree called ”Zanthoxylum.”

This spice is not spicy, it has a lemony taste and gives a unique sensation. This spice gives a numbing sensation on your mouth. It feels exactly like injection that dentist gives us before removing wisdom teeth. One of the reason that this spice gives this numbing in the mouth, because it contains something in the Szechuan peppercorn that gives this sensation.

If you want to discover this sensation, try to go to the restaurant, “little pink fish” beside moose Bar. The restaurant is specialized to make spicy food and they put a lot of Szechuan peppercorn in their food.  This spice is use for spicy food, because it is such a great harmony of taste. The numbing helps me to hit more spicy food, because if your mouth is numb, you can handle more spiciness. I strongly suggest you not to consume it because it is not meant to eat but it is mean to cook with it. If you really want to try, then just take one small peppercorn.



There is a recipe that is really great with this spice. All the Chinese knows this dish. it is so easy to make it, and it can never go wrong. It is like cooking ramen for them, that is how easy it is to make.

Mapo tofu

-chili bean paste

-sichuan peppercorn





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