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 mapo tofu and kung pao chicken, adding depth and complexity. Sichuan peppercorn is a key ingredient in the famous five-spice powder and is celebrated for its ability to enhance the overall flavor profile of various foods.