Szechuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not just spicy. They have a unique and wonderful numbing effect on the lips and tongue, which opens the taste buds to other sensations.
Steep them in oil and dip fried tofu or steamed dumplings for a sublime experience.
Fry up some shrimp with lots of garlic, Szechuan peppercorns, and a diced red chili in a wok with little peanut oil and tossed with scallions.
