Szechuan pepper originates from China and has been valued for centuries in cooking, rituals, and folk medicine. Archaeological findings suggest its use in ancient China for flavoring food, incense, and medicinal oils. Closely related is Zanthoxylum piperitum (“Sansho”) in Japan, where both husks and leaves are used. The reddish-brown husks contain essential oils with hydroxy-α-sanshool, the compound responsible for the numbing sensation. Traditionally, it was applied to stimulate digestion, warm the body, ease toothache, and improve appetite. In Nepal and Tibet, it remains a staple spice and folk remedy. Ayurveda recognizes its stimulating, warming, and digestive properties. While fruit husks are most common, seeds and leaves are also used, though with different therapeutic effects.