Szechuan Peppercorns (Zanthoxylum bungeanum)-called "hua jiao" or "flower pepper" in Chinese-are the dried reddish-brown berry husks of the prickly ash tree, which is indigenous to the Central Chinese Szechuan province. This area is known worldwide for its spicy cuisine, and Szechuan Peppercorns are central to these culinary traditions. They have a citrusy and slightly wood-infused pepper flavor with a moderate heat that has a mild numbing effect on the lips and tongue, due to the presence of the chemical compound herculin. Herculin acts on the skin differently than the capsaicin present in hot chile peppers, which produces a burning effect. While the outer husk of the prickly ash berry is sold as Szechuan Peppercorn, the softer interior part of the berry is often ground and included as an ingredient in Chinese five-spice powder. In traditional Chinese medicine, the Szechuan Peppercorn was used to stimulate digestion by acting on the function of the pancreas. It is also thought to have has anti-inflammatory properties, and to stimulate circulation, reduce bad (LDL) cholesterol levels and help reduce high blood pressure. Ingredients Szechuan peppercorns.
