Sichuan Peppercorn

Sichuan peppercorn is the dried berry of a prickly ash tree native to China. It is not related to black pepper or chili peppers. The berries are dried and then often toasted or roasted before use.

Sichuan peppercorns are primarily used as a spice to add a unique flavor and aroma to foods. They are known for creating a tingling, numbing sensation on the tongue, often paired with a mild heat. They are common in Chinese cuisine, particularly Sichuan dishes, and can be found in sauces, marinades, and spice blends.

Sichuan peppercorn is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is not typically associated with adverse health effects when consumed in amounts found in food. Regulatory bodies like JECFA have evaluated it, but no specific numeric limits are set for its consumption as a food spice. While generally considered safe, some individuals may experience mild digestive upset if consumed in very large quantities.