Taste and culinary use: Red Sichuan pepper, also known as Sichuan berry, is renowned for its unique flavor combining citrusy, woody, and slightly resinous notes. Both floral and spicy, it causes a typical tingling and numbing sensation, adding an original and slightly anesthetic touch to the palate. It is perfect for enhancing white meats, duck, shellfish, as well as vegetarian dishes, noodles, or Asian sauces. In desserts, it pleasantly surprises with dark chocolate, exotic fruits, or poached pears. Properties and health benefits: Rich in antioxidants and active compounds like sanshools, Sichuan pepper stimulates blood circulation and aids digestion. It is known for its slightly anesthetic properties, which help soothe certain oral or digestive pains. In traditional Chinese medicine, it is used to warm the body, relieve abdominal pain, and strengthen vital energy (Qi). Its tonic action also makes it a valuable support during periods of fatigue or cold. History: Originating from the Sichuan province in China, red Sichuan pepper (Zanthoxylum bungeanum) has been used for centuries in traditional Chinese cuisine, particularly in Sichuan dishes, known for their intensity. Unlike black pepper, it is not a peppercorn but the dried husk of a fruit belonging to the citrus family (Rutaceae). Hand-harvested and sun-dried, the berries develop a complex and inimitable fragrance, a true signature of Sichuan cuisine. Pairing with other spices: Star anise: For a typically Chinese blend, perfect for broths and marinades. Ginger: A tonic and fragrant duo, ideal for stir-fried dishes or soups. Coriander: For a herbal freshness complementing the citrusy aromas. Cumin: A warm and spicy balance, excellent in vegetable dishes. Cardamom: A subtle pairing for oriental desserts and homemade infusions. Origin: China