Szechuan peppercorns are the dried husks of the seeds from the prickly ash tree, native to China. They are not true peppercorns but are known for their unique flavor and numbing sensation. Often used in Szechuan cuisine, they add a distinctive citrusy taste and a tingling feeling on the tongue. These peppercorns are typically reddish-brown and are a key ingredient in many dishes, including Kung Pao chicken and mapo tofu. They can be used whole or ground, and their flavor profile complements spicy and savory foods, making them popular in various Asian dishes.