Sichuan pepper

Sichuan pepper is a spice originating from the mountainous regions of southwestern China, especially from the province of Sichuan, from which it gets its name. Unlike common black or white pepper, it does not belong to the pepper family, but rather comes from the dried berries of certain shrubs of the Zanthoxylum genus. This spice is highly valued in Asian cuisine for its unique flavor, which combines citrus notes and a slightly spicy touch along with a characteristic tingling or numbing sensation on the tongue.

Regarding its properties, Sichuan pepper is known for stimulating salivation and improving digestion, in addition to providing a fresh and vibrant aroma to dishes such as stews, soups, marinated meats, and in traditional spice blends like "Chinese 5-spice." Its granular texture and distinctive flavor make it ideal for enhancing rice, stir-fried vegetables, and fish.

In the context of Latin American cuisine, Sichuan pepper may also be known as "Chinese pepper" or simply "Szechuan pepper". It should not be confused with classic black pepper or chili peppers, as its use and effects are very particular.

Its versatility and original flavor make it an essential ingredient for those looking to explore oriental cuisine, adding an exotic and sophisticated touch to their preparations.