Sichuan pepper, commonly referred to as Szechuan pepper, is a remarkable Chinese spice derived from the dried fruit husks of the prickly ash tree. Its unique spiciness, combined with its tantalizing tongue-numbing sensation, has made it a beloved ingredient in Chinese, Nepali, Kashmiri, northeast Indian, Tibetan, and Bhutanese cuisine. These unmistakable berries, also called Szechuan peppercorns, possess a delightful savory taste that enriches a wide range of dishes across different culinary traditions.