Sichuan Pepper

Botanically distant from black pepper, Sichuan (Zanthoxylum) contains no piperine, but rather sanshool. This (harmless) neurotoxic molecule interacts directly with the tactile receptors of the tongue, creating a sensation of electrical tingling (paresthesia) and numbness. Its husk (the pericarp) encloses powerful citrus and lemongrass esters. The intense heat of a wok toasts its oils, releasing a floral complexity that masterfully balances the aggressive heat of red chilies in Sichuan cuisine.