Szechuan peppercorn 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 prickly ash tree. Known for its unique flavor, Szechuan peppercorn has a citrusy taste and produces a tingling, numbing sensation in the mouth. This spice is a key ingredient in many Sichuan dishes, contributing to the region's famous bold and spicy flavors. It is often used in combination with chili peppers to create the signature heat and complexity found in dishes like mapo tofu and kung pao chicken.