Sichuan pepper is used dried, ground and whole. The pepper has a slightly citrusy, fresh taste and is a classic spice in Asian cuisine. It goes well with fish, pork, chicken and duck. It is traditionally used in Japanese Sukiyaki BBQ.

Origins:
Sichuan pepper belongs to the genus Zanthoxylum and is widely used in Asia. Sichuan pepper is sold in Europe but is grown mainly in southern China and Vietnam.

see Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH