Scientific Name: Zanthoxylum Piperitum
Dzongkha: Thingngye
Nepali: Timbür
Sichuan Pepper is most commonly used spices in different part of the world specially in whole of Asia.
When eaten it produces a tingling and numbing effect due to the presence of Hydroxy-Alpha Sanshool.
It is not only tasty but also has a countless health benefit such as, it has the ability to stimulate the immune system, to reduce pain, boost appetite, increase blood circulation, strengthen bones and reduces inflammation. It also helps lower the blood pressure. AND MOST IMPORTANTLY it is cooked for reducing the food poison.
