Sichuan peppercorn is a spice commonly used in Chinese cuisine, particularly in the Sichuan region. It is not a true pepper but comes from the husks of the seeds of the prickly ash tree. Known for its unique flavor, it has a citrusy taste and produces a tingling, numbing sensation in the mouth. This spice is often used in dishes like Kung Pao chicken and mapo tofu, adding depth and complexity. Sichuan peppercorn is typically used in combination with other spices, enhancing the overall flavor profile of the dish. It is available in whole or ground forms and is a key ingredient in five-spice powder.