Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice.

Sichuan pepper, known as Thingy locally, is a spice used widely in Bhutanese cuisine.

People from southern parts of Bhutan use the oil of the spice as a remedy for ailments such as protecting wound from getting septic, as mosquito repellent for infants and toddlers, as oil for massage and to relieve from joint pains.

Flavour-wise, Sichuan pepper has sharp, pungent, yet flavorful, coverings. It will give you a special citrus flavor with a biting pungent taste. Well, the interesting part is the sense-wise, it creates a tingling numbness in the mouth.