Whole Sichuan peppercorns are the distinctive spice that forms the basis of famous Sichuan cuisine. Botanically speaking, they are not a true peppercorn, but rather the dried fruit rind of a Chinese ash tree. The unique characteristic of Sichuan peppercorns is the "ma" sensation, a tingling, numb sensation on the tongue and lips that numbs the sense of taste and softens the heat of chili. Taste-wise, Sichuan peppercorns have a citrusy, woody, and slightly floral aroma that is quite different from conventional peppercorns. The whole, dried fruits are often roasted in a pan without oil before use to release their full flavor. They can then be ground or added whole to dishes. They are a must for making hot sauces, braised dishes, and hot pot dishes, to which they impart their distinctive, numbing flavor.