Tag: Sanshool

According to scientific studies, the numbing sensation caused by certain seasonings is called oral paresthesia, and it’s not caused by heat but by a compound that activates touch receptors. This surprising fact points directly to the seasoning that makes your tongue numb: the enigmatic Sichuan peppercorn.

According to traditional Chinese medicine, Szechuan peppercorns have long been used for their health benefits, but like any potent spice, they have potential side effects. This article delves into the various physiological reactions and possible complications associated with consuming Szechuan peppercorns, from the expected numbing sensation to less common issues.

While capsaicin is known for its burning heat, a recent study from University College London found that a different compound, sanshool, can cause a distinct numbing and tingling sensation by activating touch-sensitive nerve fibers. This explains why the feeling of 'numbness' after eating spicy food is a very real, and normal, reaction for many people.

While chili peppers cause a burning pain, the numbing sensation known as 'ma' comes from a completely different compound. So, can spicy numb your tongue? The answer is yes, but only certain types of spice produce this distinct electrical tingle by targeting different nerve receptors than chili heat.

According to a 2013 study by University College London, the numbing sensation from Sichuan pepper is caused by a compound that creates a 50 Hz vibration-like feeling in the mouth, a unique neurological effect that is a key reason why is Sichuan pepper so good. This sensation sets it apart from traditional pepper heat and enhances the dining experience.

Over 2,000 years ago, ancient Chinese texts first documented the unique tingling sensation caused by a spice that numbs your mouth. The answer to what berry numbs your mouth lies not in a typical fruit, but in the dried husks of the prickly ash shrub, known as Sichuan peppercorns, and the flowers of the paracress plant, or buzz buttons.