Szechuan Peppercorns are not related to black peppercorns or chili peppers at all, but are a dried fruit grown in Asia. They have a mild lemony taste and create a tingling sensation in your mouth when eaten. The husks are used in for the flavoring and not the seeds since they are considered grainy and sand like.
To create a Chinese favorite oil, lightly toast the Szechuan Peppercorns and soak them in oil with ginger oil. You can use this oil for your next stir-fry or Asian noodle dish. These wonderfully unique peppercorns are commonly used in Thai, Chinese, and Japanese cuisine.
Use them to flavor just about any meat, vegetable, soup, or sauce, but in conservative amounts. It is toasted with salt in 2 parts salt to 1 part pepper berry to make a dip for meats.