• Sichuan pepper's 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

• Recipes often suggest lightly toasting the tiny seed pods, then crushing them before adding them to food.

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