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Peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family.The pinkish-red husks around the seeds are used for the peppercorn spice, while the inner black seed is discarded as it is too gritty.Peppercorns can be used whole or ground into powder. The spice is one of the five ingredients that comprise five-spice powder (the others are star anise, fennel, clove, and cinnamon), and it's used in many savory Sichuan dishes.When this fragrant but mouth-numbing spice is married with chile peppers (the other key ingredient in cuisine), chefs believe this numbing effect reduces the chile pepper’s heat, leaving diners free to appreciate the chile's intense, fruity flavor.The Sichuan peppercorn by itself does not have more spicy hotness than black peppercorns, but the mouth tingle acts to enhance tastes.