What is it?

A common spice in Chinese cuisine, Sichuan pepper is not related to black or white peppercorns (Piper nigrum) but is rather the reddish-brown seedpod of an entirely different plant (genusZanthoxylum). It is instantly recognizable for the tingly sensation it produces on the tongue. Though it’s not spicy in its own right, it is often paired with chiles in Sichuan cuisine, creating a spicy-and-numbing effect. It is also a component ofChinese five-spice powder.

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Recipes

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  Recipe

  Mapo Tofu

  This searingly spicy tofu dish is quintessentially Sichuan with its mala (spicy hot and numbing) flavors. This recipe is a very spicy version of the dish, close to the original,…

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  Recipe

  Classic Dry-Fried Pepper and Salt Shrimp

  There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and…

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  Recipe

  Chinese Five-Spice Powder

  Chinese five-spice powder adds a deep, rich flavor to Asian-Glazed Braised Short Ribs.

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  Recipe

  Grilled Shiitakes with Mojo Oriental & Somen Noodles

  Somen noodles are sold in Asian groceries and many supermarkets. Use capellini if you can’t find them.