Wikipedia Article About Sichuan peppercorn on Wikipedia Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutani, and Japanese cuisines, among others.