Sichuan peppercorn
/ˌsɪtʃˈwɑːn ˈpepəkɔːrn/
EN
A pungent, aromatic spice made from the dried fruit of *Zanthoxylum schinifolium* or *Zanthoxylum bungeanum*, known for its numbing, citrusy flavor and key use in Sichuan cuisine
Many classic Sichuan dishes like mapo tofu use Sichuan peppercorn to create that signature tingly mouthfeel.
Etymology
The term combines 'Sichuan', referring to the southwestern Chinese province where the spice is heavily used in local cooking, and 'peppercorn', referencing its traditional classification as a pepper-like spice despite not being part of the Piper nigrum pepper family.
Translations
简体中文
花椒,四川花椒
繁體中文
花椒,四川花椒
日本語
山椒,シーチュアンペッパーコーン
한국어
산초,쓰촨 후추
Deutsch
Sichuan-Pfeffer,Sichuan-Pfefferkörner
Español
pimienta de Sichuan,pimienta china numbing
Português
pimenta de Sichuan,pimenta numbing chinesa
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