Key Facts & Usage:
- Flavor/Sensation: Floral, lavender-like aroma with a “fizzy” or numbing effect on the tongue.
- Not a True Pepper: It is actually the dried seed-husk from the prickly ash shrub.
- Usage: Used whole or ground, often roasted to release oils. It is a key ingredient in Chinese five-spice powder.
- Pairings: Pairs well with rich, fatty meats like pork and duck, as well as poultry, fish, and tofu.
- Varieties: Green Sichuan pepper is generally more citrusy, while red is more aromatic