Sichuan peppercorns (also known as Sichuan pepper, and sometimes spelled Szechuan or Szechwan) are not only a staple in Sichuan cuisine, but can also be used in Korean, Indonesian, Himalayan and other Asian cooking. They are sometimes called Chinese prickly ash, Chinese pepper, Timut pepper or mala pepper.

The reddish-brown outer husks of Sichuan peppercorns are the part used in cooking (stray black seeds should be discarded). Before grinding or pounding in a mortar and pestle, they should be dry-toasted in a hot pan and allowed to cool.

Ideas for cooking with Sichuan Peppercorns:

• Pair with hot chiles for the ma-la effect, or combine with aromatic spices to emphasize the floral-citrusy flavor.

• Whole Sichuan peppercorns can be steeped in a dish to add flavor, and then removed (like bay leaves). They're not generally eaten whole in the finished dish.

• After dry-toasting just until fragrant, you can grind Sichuan peppercorns to use as a seasoning at the beginning of cooking or to sprinkle on at the end.

• To highlight the flavor without the numbing effect, use a smaller amount in proportion to other ingredients.

• Start a stir fry by sizzling a few whole Sichuan peppercorns in the hot oil before adding the other ingredients.

• Use whole with aromatic spices such as star anise, cinnamon, fennel, etc. in soups, broths and braises.

• Combine with spicy chile flakes to make a ma-la chili oil like this: toast the Sichuan Peppercorns whole, then crush/mix them with the chile flakes and pour hot oil over to sizzle them

Use Sichuan Peppercorns to make:

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