Sichuan peppercorns are the dried husks of the seeds from the prickly ash tree, native to Sichuan province in China. They are not true peppercorns but are known for their unique flavor profile, which includes a citrusy taste and a numbing sensation on the tongue. This distinct quality makes them a popular ingredient in Chinese cuisine, especially in dishes like mapo tofu and kung pao chicken. These peppercorns are often used in spice blends, such as five-spice powder, and can be found in various forms, including whole, ground, or as an oil. They are typically used to enhance the flavor of meats, vegetables, and sauces, adding depth and complexity to dishes.