Sichuan pepper

Despite its name, this spice is not a member of the pepper family, but of the Rutaceae (citrus) family (zanthoxylum). It is commonly used in Szechuan, Tibetan, Bhutanese and Japanese cuisine, as well as in some French dishes, notably with beef. It is used in the composition of five-spice blends. Once dried, the berries are stripped of their hard, bitter seeds.