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Sichuan Peppercorns

We tasted five brands of Sichuan peppercorns to find out which had the best flavor and tingle.

Published Nov. 1, 2014

What You Need To Know

Don’t be fooled by their name or appearance: The small, reddish brown husks called Sichuan peppercorns aren’t peppercorns at all. They’re the dried fruit rinds from a small Chinese citrus tree called the prickly ash. Though typically ground and added to spicy dishes, they don’t contribute heat. Instead, they contribute a unique tingling or buzzing sensation much like carbonation, wh...