And the Sichuan peppercorn? It's the berry of a citrus tree, the prickly ash tree. The berries — which also come in two color ...

But, Zhao says, for cooks inexperienced in cooking with Szechuan pepper, the pantry ingredients were intimidating. “Most Americans, they don’t know what to do with Szechuan pepper,” he explains.

In 1968, however, Sichuan peppercorn was banned by the USDA due to the risk of it carrying citrus canker, a bacterial disease of citrus trees (of course, that didn’t stop die-hard fans from ...

The cookbook includes classics such as roast chicken dinners, and duck and pappardelle, “all with a bit of an Asian mum’s twist,” she said, adding that the cookbook is a tribute to her ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here ...

The peppercorns are a key ingredient in Sichuan cooking but were banned in the U.S. for decades because of the possibility of carrying bacteria harmful to citrus trees. The ban ended in 2005.

CHENGDU, China — The Sichuan peppercorns are ripe here in southwestern China, with a spicy, minty fragrance emanating from the rows of scrubby trees. But farmers are worried. Prices for the pods ...

The Sichuan peppercorns in this recipe are not like the black peppercorns you may find in a traditional pepper mill. Instead, they are the seed husks from a citrus tree.