Szechuan (or Sichuan) peppers have a unique citrus and herbal aroma and flavor that is distinctly different from black, white or chili peppers. The Szechuan plant belongs to the citrus family and is not botanically related to the black pepper or chili peppers.Its active ingredient, sanshools, delivers a tingling, numbing sensation in the mouth. Szechuan peppers are commonly used in Asian cuisine. Kalsec’s other heat-management innovations include HeatSync Systems (designed to control the timing, intensity and palate location of heat delivery) and a line of encapsulated extracts that include black pepper, capsicum, horseradish, mustard and wasabi.
