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.
Nutrition (per 100g)
251kcalCal
10.0gProtein
12.0gFat
34.0gCarbs
25.0gFiber
Values are AI-estimated, not from a laboratory database
