Numbing-spicy berry from prickly ash; hydroxy-alpha-sanshool causes unique mouth-tingling sensation.
Where it comes from
Indigenous to the Sichuan province of China, this spice has been used for centuries, often paired with chili peppers to create the region's iconic bold flavors.
In the kitchen
Ground into a powder or used whole, Sichuan pepper adds a distinctive numbing warmth and complex flavor to stir-fries, sauces, and marinades.
Across cuisines
Lard (grasa) — the traditional cooking fat (Paraguay's dairy abundance produced lard, oil, butter); used to enrich chipá, sopa paraguaya, mbeju.
Curry powder (Guyanese masala) — the Indo-Guyanese spice blend (cumin, coriander, fenugreek, turmeric, cinnamon, fennel). Used in curry chicken, curry duck, curry goat.
Masala (Surinamese curry powder) — the Indo-Surinamese Hindustani blend (cumin, coriander, turmeric, fenugreek). Different from Indian curry powder; mellower and more aromatic.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
