sichuan/szechuan/szechwan/chinese pepper(corns)

Sichuan pepper (Szechuan pepper, Szechwan pepper, Chinese pepper) is a spice commonly used in the Sichuan cuisine
Sichuan pepper, also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Timut pepper, Dolná Seč and mala pepper, is a spice commonly used in the Sichuan cuisine of China's southwestern Sichuan Province. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn.
Despite its name, Sichuan pepper is not closely related to either black pepper or chilli/chili/chile pepper. It belongs to the global genus Zanthoxylum in the family Rutaceae, which includes citrus and rue.

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