Sichuan pepper

Szechuan pepper, also known as Sichuan pepper or Chinese pepper, is a spice native to the Sichuan region of China. Although it is called "pepper", it does not belong to the black or white pepper family, but rather comes from the seeds of shrubs of the Zanthoxylum genus. Its use is fundamental in Chinese cuisine, especially in the famous Sichuan gastronomy, providing a unique and characteristic flavor.

This spice is distinguished by its fresh, citrusy aroma and the tingling or numbing sensation it causes in the mouth when consumed, due to a compound called hydroxy-alpha-sanshool. In cooking, Szechuan pepper is used both in powder and whole form, being an essential ingredient in spice blends such as Chinese "five-spice" and in dishes like kung pao chicken or mapo tofu.

Properties: In addition to its distinctive flavor, Szechuan pepper has digestive properties and can help stimulate the appetite. It is also recognized for its antimicrobial and antioxidant qualities.

Synonyms in Spanish in Latin America: Sichuan pepper, Chinese pepper, Szechuan pepper.