Zanthoxylum bungeanum, commonly known as Sichuan pepper, is a deciduous shrub or small tree native to temperate and subtropical regions, including North-Central, South-Central, and Southeast China, as well as the East Himalayas, Inner Mongolia, Manchuria, Nepal, Qinghai, Tibet, and Xinjiang. It typically grows to a height of 6-10 meters with a similar spread, featuring a rough, gray bark and aromatic foliage. The plant produces clusters of small, fragrant flowers that are greenish-yellow, blooming in mid-summer. The flowers are not particularly showy, but they give way to the distinctive red berries that are harvested as the famous Sichuan pepper. The berries are notable for their culinary use and the numbing sensation they impart.

Sichuan pepper is valued for its culinary uses, particularly in Chinese cuisine, where the dried and ground berries are a key ingredient in many dishes. It is also used in traditional medicine. The plant is drought-tolerant once established and prefers full sun to part shade, with well-drained soil. It can be grown as an ornamental hedge or screen due to its dense growth habit. However, gardeners should be cautious as the plant has sharp thorns, and it can be potentially invasive outside its native range, so it is essential to check local regulations before planting.CC BY-SA 4.0