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Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current
Lightly toast the tiny seed pods, then crushing them before adding them to food.
Sichuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas