Szechuan pepper is a spice commonly used in Chinese cuisine, particularly in the Sichuan province. It is not a true pepper but comes from the husks of the seeds of the Zanthoxylum tree. Known for its unique flavor, Szechuan pepper 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 to the flavors. Szechuan pepper is typically combined with other spices, such as chili peppers, to create the signature heat found in many Sichuan dishes.