Schezuan peppers

Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China. Szechwan peppercorns are rust coloured with hair-thin stems and open ends. The dried berries resemble tiny beechnuts measuring 4 - 5 mm in diameter. The rough skin splits open to reveal a brittle black seed, about 3 mm in diameter, however the spice mainly consists of the empty husks. Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment.