Sichuan pepper

Sichuan pepper or Sichuan peppercorn, also known as Chinese coriander, a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine, is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning "blond wood". It refers to the brightly coloured sapwood possessed by several of the species. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or chili pepper.