Zanthoxylum is an amazing genus. In Asia the seeds of different species are used as a spice called Sichuan pepper, or in Chinese,“flower pepper,” which is central to Sichuan cuisine in particular. It has a citrus-like flavor and causes a numbing, buzzing sensation. Food using it and chili peppers, the classic combo, is said to be 麻辣, “numbing and spicy.”

American species aren’t recorded to be used as a culinary spice, but were used medicinally for their numbing effect (“Toothache Tree”).

I want to test out the American species for culinary purposes, but have never encountered one in the wild. 😢