Americans might not be drawn immediately to something that makes their mouth go numb, but Szechuan peppercorns, an Asian spice that does just that, is gaining popularity among some chefs. Szechuan ...

When a recipe calls for freshly ground pepper and you reach in your cupboard and grab a 2-year-old can of ground pepper, you'll miss the hot, pungent flavor that adds zest to even the simplest dish.

Anyone who has tried the dried Sichuan peppercorn knows of its effects: Chew on the cracked, brownish-red pods, and a citrus flavor floods the mouth while the tongue goes pleasantly numb.

Long used in Chinese cuisine, this tongue-tingling spice contains over 120 antioxidant compounds, such as alkaloids, terpenoids, and flavonoids — an impressive lineup for such a tiny pantry staple.