Szechuan pepper (whole)

Szechuan pepper, also known as Sichuan pepper, is not a true pepper but the dried husk of a small citrus-family fruit, prized for producing a distinctive tingling, numbing sensation on the tongue alongside a citrusy, slightly floral flavour. It is used in Chinese cooking, especially Sichuan cuisine, in spice blends and dishes seeking its characteristic numbing heat, called má là. It is often toasted lightly before grinding to enhance its aroma.

Measured whole and unprepared, before any chopping, slicing, or other processing changes its density.

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