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.