Zanthoxylum simulans, is a pepper which, as the name indicates, belongs to the province of Sichuan in China and does much to give the cuisine of Sichuan its special character. The small fruits of the plant are dried to become reddish-brown ‘peppercorns’, and are subsequently sold either whole, or whole but seeded (best), or as a powder for use as a spice. It is one of the ingredients of the Chinese spice mixture five spices.
Sichuan pepper has a pleasing aroma and a numbing rather than burning effect on the mouth.
Classification of Sichuan pepper in the genus Fagara and any use of the common name ‘fagara’ for it are respectively obsolete and inappropriate. See also sansho.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
