Sichuan peppercorn (Hua Jiao) is also called Sichuan pepper and Szechuan pepper. The peppercorn has an appearance similar to that of black pepper, but with the husk split open and a brownish red color.
Sichuan peppercorn has a pungent aroma, slightly lemony overtones, and numbing properties. If you accidentally bite into one of these small peppercorns, you'll immediately feel a tongue-tingling, buzzing, party-in-your-mouth sensation.
As its name would suggest, Sichuan peppercorn is commonly used in Sichuan cuisine. The dried peppercorn can be used whole or ground, in stir fry, salad and braised dishes. The ground peppercorn powder is also an ingredient found in Chinese five spice powder.
There are two main popular types in China: red Sichuan pepper and green Sichuan pepper.Green pepper is a new collection of pepper, the taste is more numb; and red pepper is Chen pepper (red or dried after baking or baking), the taste is lighter, but more mellow.