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Szechuan pepper (or Sichuan 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. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutani, and Japanese cuisines, among others.

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More about Szechuan:
Szechuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the seeds are stone-like and are discarded. It is generally added at the last moment.

Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine.

Also, Sichuan pepper is one of the few spices important for Tibetan and Bhutanese cookery of the Himalayas, because few spices can be grown there.