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The Sichuan pepper is native to the Sichuan region of China but it is now cultivated throughout China, Korea, Mongolia, Nepal and Bhutan. More than 2,000 years ago, not only was it mixed with plaster to perfume the walls that house Emperors it was also keu in foods prepared as offerings to the gods. Due to the plant bearing many furits and seeds, it as seen a a feritlity symbol, and in some rural areas of China it is still thrown over newyweds, like rice. The flavor profile of the Sichuan are hot (or pungent) and bitter (or numbing), along with being salty, sweet, and sour. To use either toast or throw in whole in vegetable, seafood or meat dishes. This peppercorn will become hottter as the longer it cooks. It's cousin is the Sancho peppercorn.