Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers. Instead, it 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 hot spices. According to Harold McGee in On Food and Cooking, second edition, p429 they are not simply pungent; “they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once to induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive. So theoretically may cause a kind of general neurological confusion.” 

EF Szechuan Pepper Whole (Timur Dana) 50 g

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