Sichuan peppercorn is not a true pepper, it is the dried husk of a small citrus-family shrub, and its main job is the tingling, numbing sensation it leaves on the tongue. That numbing effect is called ma in Sichuan cooking, paired with the heat of chilli to make the ma la, numb and spicy, flavour the region is known for.
How it is used
What to use instead
There is no true substitute for the numbing effect, though black peppercorn adds warmth if you only want the aroma, without the tingling sensation.
FAQ
Is Sichuan peppercorn spicy?
Not in the chilli sense. It numbs rather than burns, the heat in a dish usually comes from chilli added alongside it.
Is Sichuan peppercorn related to black pepper?
No, despite the name, it comes from a different plant family entirely, related to citrus rather than true pepper.
See our guide to the best Sichuan peppercorn to buy in the UK.
