Sichuan pepper ( Szechuan Pepper) Huajiao

Sichuan pepper (or Szechuan pepper) huajiao

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Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani and Batak Toba cuisines, among others. Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses Szetchwan pepper, Anise pepper, Sheguan pepper, Sprice pepper, Sichuan pepper, Chinese pepper, Japanese pepper, (Japanese) prickly ash; Indonesian lemon pepper; Nepal pepper

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Recipes
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Konkani Lima Beans
2 1/2 C dried lima beans soaked overnight
4 Cups fresh grated coconut, or 10 oz. shredded coconut dried
2 dried chilis soaked in water
2 teas tamarind pulp, diluted in 1 teas of water
salt
6 tirphal or sichuan peppercorns
2 teaspoon oil
2 teaspoon garlic, sliced

Boil the soaked beans in 2 1/2 C water until soft

Grind the coconut, chilis, and tamarind in a blender, adding a bit of
water from the beans if needed. Stir this into the hot beans, and add
enough water to make into a thick chunky paste. Add salt and the
tirphal.
In a seperate pan, heat the oil, and saute the garlic until the aroma is
released.....barely colouring. Pour this over the beans, stir once and
serve.