Sichuan pepper 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 mapo tofu and kung pao chicken, adding depth and complexity. Sichuan pepper is typically found in whole or ground form and is a key ingredient in five-spice powder, enhancing the overall flavor profile of many Asian dishes.