Sichuan pepper is a signature spice of the Sichuan cuisine of China’s southwestern Sichuan Province. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. It’s best to describe its taste in two dimensions: Flavour-wise, it has a citrus aroma plus an overtone of pine. Sense-wise, it creates a tingly, numbing sensation in your mouth. The content of mineral is supplied complete enough within the Sichuan peppers. You’ll have potassium, copper, manganese, phosphorus, zinc, and selenium. The iron is a vital substance in hemoglobin that carries the oxygen the red blood vessels. If you don’t have access to Sichuan peppercorn, the alternative is to use freshly ground black pepper and coriander seeds. Tellicherry peppercorn can be a good substitute if you have it available. It is a variety of black pepper that is left to ripen longer and develop more flavor and aroma.