1A spice used in Chinese cuisine (Sichuan pepper, Zanthoxylum bungeanum) known for its numbing, tingling (ma) sensation; commonly used in Sichuan dishes.
麻婆豆腐には花椒のしびれる香りが欠かせない。
The numbing aroma of Sichuan pepper is essential for mapo tofu.
花椒を軽く炒ってすりつぶすと香りが立つ。
Lightly toasting and crushing Sichuan pepper brings out its aroma.
最近はスーパーでも中国産の花椒が買えるようになった。
Lately you can even buy Chinese Sichuan pepper at supermarkets.