A-Z of unusual ingredients: Szechuan peppercorns 'Spiciness' is usually something associated with hotness. But in the case of Szechuan peppercorns, it's a cold, tingling spiciness, most comparable to spearmint or menthol. The Chinese language has different definitions for different types of spiciness - with 'la' describing chilli hotness, and 'ma' used to describe the palate-awakening, cold numbing spiciness of Szechuan chilli peppercorns. It's not just the taste which makes Szechuan peppercorns such a unique ingredient, but - more unusually - the touch. Earlier this year, a study by scientists at University College London proved that simply touching Szechuan peppercorns against the lip created a tingling, vibrating sensation. Participants in the study rubbed Szechuan peppercorns against their lower lip, and then did the same with a mechanised vibrating tool. They were then asked to compare the frequency of the two sensations. The participants judged the tingling sensation from the Szechuan peppercorns to be the same as the mechanical tool when it was vibrating at 50 cycles per second - proving that the peppercorns activate receptors which, in turn, stimulate our brain. Much like chillies tell the brain that the mouths is burning, so Szechuan peppercorns tell the brain that the lips are vibrating. With Szechuan peppercorns being loaded with flavour as well as their lip-tingling properties, it's no surprise that an ancient Chinese proverb alleges that: "China is the place for food, but Szechuan is the place for flavour." But, now that the peppercorns have made it into mainstream cuisine, and are stocked in Sainsbury's and Tesco and Ocado, the "place for flavour" need not be restricted to the Szechuan province. Whether it's a steaming bowl of mapo dofu, or some lip-numbing Szechuan squid, a generous sprinkling of Szechuan peppercorns can bring now the taste of Western China to British kitchens too. The Asian Cookshop, Fox's Spices Szechwan Peppercorns, £1.59/100g Tesco, Schwartz Szechuan Peppercorns, £2.02/15g Ocado, Bart Sichuan Pepper, £1.49/18g Szechuan Feather Blade Steak recipe Serves 1 1 tsp Szechuan peppercorns 1/4 tsp salt 150g feather blade steak Grind the Szechuan peppercorns and salt in a pestle and mortar. Rub half of the oil into the steak, and then roll it in the Szechuan peppercorns and salt mixture. Heat the remaining oil in the pan. Fry the steak for 2-3 minutes on one side. Turnover and then fry for 2 more minutes on the other side. (Note the feather blade steak is best either end of the cooking spectrum: pan-fried and served rare, or slow-braised. But not in between.)