Sichuan peppercorn (or Chinese coriander) is a spice commonly used in Chinese cooking and traditional Chinese medicine. There are two categories of spice; one that focuses on hotness level and one that focuses on numbness level. Sichuan peppercorn are not hot. It has a tangy sour flavor and numbs the tongue and mouth. This spice is commonly seen in Sichuan cooking, hotpots, and casseroles.
In traditional medicine, it has been actively used as an ingredient to fight off parasitic and fungal infection. It is used to reduce pain and treat vomiting and diarrhea. It is usually used in small quantities around 3 - 6 grams.
Please note that this is information for traditional practice and not medical advice. If you intend to use this product for treating a medical condition, consult a nutritionist or doctor before using this product.
Place of Origin : China