SZECHUAN TIMUT PEPPER

Szechuan Timut Pepper, (Zanthoxylum piperitum), named after the Chinese province of Sichuan, has a light to medium pungency with a fresh citrus note and when eaten produces a tingling, numbing effect in the mouth. The aromatic fruit or seed capsules are used in Asian cuisine and is ideal for all wok dishes, white poultry or fish dishes. It is also an important spice in Nepali, Northeast Indian, Tibetan, and Bhutanese cookery of the Himalayas.