Tag: Hydroxy alpha sanshool

While the term 'addiction' is often used casually, Sichuan food enthusiasts have long described their craving for the spice's unique tingling as an addictive quality. This craving is not based on a chemical dependency but rather a complex sensory and neurochemical response that creates a highly desirable culinary experience.

Over 2,000 years ago, Sichuan peppercorns were used in traditional Chinese medicine and cuisine, and today they remain the most well-known spice to produce a unique and memorable numbing effect. This distinctive sensation, known as 'ma' in Mandarin, is what truly sets it apart from traditional heat-giving spices.