In Sichuan cuisine, it is often paired with ginger and anise. It is generally added towards the end of the dish. The tingling sensation is due to the spice having hydroxy alpha sanshool, a compound found in the pepper.
Szechuan Pepper is quite aromatic and flavoursome but not quite as hot as other peppercorns.
A great use for Szechuan pepper as a seasoning is Hua jiao yan which is made by mixing and toasting salt & Szechuan peppers in a wok which is then served as a condiment for various cooked meat dishes.
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