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The Sichuan pepper plant species is found throughout Asia. As a spice, most of the dried skins free of fruit seeds are used. In part, the shakes are crushed and used as spice powder. Often, however, the whole fruit skin is sold and ground only before the dishes themselves are prepared.
Characteristic is the tingling taste, which causes a feeling of numbness on the lips and tongue. Sichuan pepper is often mistakenly described as spicy. This is probably due to the fact that it is often used in dishes that also contain chili peppers. The combination of peppers and Szechuan pepper is widely used in Sichuan cuisine.
