Sichuan Pepper Whole (Zanthoxylum bungeanum) is a pungent, citrusy spice known for its distinctive numbing sensation and bold flavor. Widely used in Chinese and Southeast Asian cuisines, it is a key ingredient in the famous “mala” (numbing and spicy) profile of Sichuan cooking. Despite its name, Sichuan pepper is not related to black pepper or chili peppers—it's the dried husk of the prickly ash fruit and offers a unique sensory experience that tingles on the tongue. In traditional herbal medicine, Sichuan pepper is considered warming and is used to stimulate digestion, dispel cold, and promote circulation. It has been employed to ease abdominal discomfort, bloating, or indigestion caused by cold stagnation. It also possesses mild antimicrobial properties and is sometimes included in herbal formulas for parasites or intestinal irregularity. Culinarily, Sichuan pepper pairs well with ingredients like ginger, garlic, and chili oil, and is often dry-roasted or ground fresh to enhance its aromatic punch. It is a staple in hot pot broths, spice rubs, dipping sauces, and pickling blends. Each batch of Sichuan Pepper Whole (Zanthoxylum bungeanum) is carefully harvested and dried to retain its reddish husks, bright aroma, and mouth-tingling potency. Whether used in traditional dishes, spice blends, or warming herbal applications, it delivers a dynamic blend of flavor and function that is both invigorating and therapeutic.