Indigenous to China, Sichuan peppercorns are also called aniseed pepper, Chinese pepper, Chinese prickly-ash, Fagara, Indonesian lemon pepper, Japanese pepper, Nepal pepper, Sansho or Szechwan pepper. You’ll also find these alternative spellings – Szechuan, Szechwan and Schezuan.
Sichuan berries are very fragrant and provide an unusual, sharp flavor that begins mildly warm with earthy, lemony undertones and then quickly evolves to an almost numbing sensation on the tongue that works well with hot spices. Its complex and surprising flavor is often used to intensify the flavor of cheese, chicken, seafood and vegetables. Home chefs who love to add an exotic, captivating twist to a dish will use it as a substitute for black pepper.
