The green, black, and white peppercorn comes from the Piper nigrum vine native to the Malabar Coast of India and the Island of Sri Lanka. The pink peppercorn comes from the Schinus molle tree native to Central and South America. The Szechwan peppercorn comes from China.

Szechwan (Sichuan) peppercorns are native to the Szechwan province of China. Szechwan is located in the middle of China, a bit south of the center. Although both are Asian, the Szechwan peppercorn is not related to the black peppercorn vine (Piper nigrum). Nor is it related to chili peppers native to South America. Nor to the pink peppercorn tree native to the New World. The Szechwan berries grow on two scrubby prickly ash trees: Zanthoxylum piperitum and Zanthoxylum simulans. The trees belong to the Rutaceae family, the rue or citrus family. The berries are about the size of the true peppercorn, but reddish brown in color. They have a black seed, which is bitter, as do all members of the Zanthoxylum genus. The berries are dried and usually sold with the seed removed. That is why they look split open and hollow. The distinctive flavor is in the husks.

Julie Sahni describes the pepper as having a "distinct anise aroma with a trace of ginger, clove, and pepper and a mild peppery bite." Charmaine Solomon says they have a "curious numbing effect on the tongue."   I tasted about five and left them in my mouth for some time.  The pepper changes in flavor, beginning with a flowery presence, becoming anise and ginger, and then lemony, salty, and hot.  It has a hot finish.  It definitely numbs the tongue, an effect that lasts a long time.  You will be relieved to know the peppercorns are not psychedelic; I say that as one butterfly to another.  You will, though, have to try them and judge for yourself.

The Chinese used them for years and years before the peppercorns of India and chilies of South America were available. The pepper berries gave Szechwan cooking its heat characteristic. After the immediate heat subsided, the flavors of sweet, sour, salty, fragrant and bitter asserted themselves. The peppers are one of the ingredients in Chinese Five Spice Powder. The berries inhibit fungi and bacteria, and as a result were used to preserve food, particularly meat. They were also used as remedies for colds and stomach ailments.

When the husks are used, they are usually ground in a mortar and pestle. This can be done in advance and the powder stored in a jar. Toasting the pepper husks brings out a smoky flavor. Add the pepper berries to pepper blends. 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. It is added to oil to make Szechwan pepper oil for frying., particularly stir frying. Use 1 tablespoon of pepper berries per cup of oil; heat for 10 minutes, then cool and strain.