Best Tingling
Sansho pepper is the dried husk of Zanthoxylum piperitum, a deciduous shrub native to Japan that belongs to the same genus as Sichuan peppercorn. It produces a distinctive citrusy, numbing sensation on the tongue and is a traditional accompaniment to grilled eel (unagi) and other Japanese dishes. Sa...
Green Sichuan pepper consists of the dried husks of the Zanthoxylum plant, harvested before reaching full maturity. Unlike the more common red varieties, these green peppercorns offer a distinctly herbal, floral, and citrusy aroma alongside the characteristic tingling numbness known as málà, caused...
Andaliman pepper is a dried spice derived from the fruit of the Zanthoxylum acanthopodium plant, native to North Sumatra, Indonesia. It belongs to the same genus as Sichuan pepper and is known for producing a tingling, numbing sensation on the tongue when consumed. The spice features a strong, lemon...
