Sichuan Peppercorn

Commonly used in Sichuan cuisine of southwestern China, Sichuan Peppercorn (or Szechuan pepper, Chinese prickly ash, rattan pepper or mala pepper) is hot and produces a tingling, numbing effect when bitten into. These peppercorns are usually roasted and grounded before using. Then add to dishes like Dan Dan noodles, Sichuan Beef stir fry or the famous Sichuan Spicy Fish.