Sichuan peppercorn

Family name: Rutaceae
Botanical name: Zanthoxylum piperitum syn. Xanthoxylum piperatum

An aromatic rust-red berry from the prickly ash tree.

Aroma and flavour: Sichuan has a pronounced spicy-woody aroma with a hint of citrus and a numbling, slightly peppery rather than sharp or bitter taste.

Culinary uses: used extensively in Chinese cuisine and is one of the five ingredients in Chinese 5-spice.  Great with pork, duck and chicken. It is also used in Japanese shichimi togarashi.

Medicinal: is a stimulant and good for blood, digestion and rheumatism.