Sichuan pepper (or Szechuan) is also known as anise pepper or Chinese Coriander.
It comes from China, Japan and North America
Sichuan pepper is not part of the pepper family – it is actually the berry of the prickly ash tree. It does taste peppery and lemony though. If you use a lot of it you end up feeling a bit numbed by the heat.
Sichuan pepper is an ingredient in 5 spice powder
Heat it in a dry pan and then grind and mix with salt
My Recipes – Sichuan ribs, Duck Confit with Savoury Cherry Sauce, Sichuan Chicken, Sichuan Plum Pork, Sweet & Sour Pork, Pork Belly, Stuffed Boneless Leg of Lamb, Crispy Skin Chicken, Spicy Mince Lettuce Cups, Peppered Tuna with Sharp Rhubarb Sauce
BIBLIOGRAPHY - with thanks to Auckland Libraries
Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley
Discovering Vegetables, Herbs & Spices by Susanna Lyle
Spice Market by Jane Lawson
Spicery by Ian & Elizabeth Hemphill
Spices & Natural Flavourings by Jennifer Mulherin
Spices by Sophie Grigson
Spices Condiments and Seasonings by Kenneth T Farrell
Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
The Cook's Companion by Stephanie Alexander