Yellow peppercorn (Zanthoxylum piperitum)

Yellow peppercorn, also known as Sichuan pepper, sansho, Japanese pepper or hua jiao, is probably one of the most popular spices in Asian cuisine. The plant is native to Japan and is also cultivated in China and Korea, where it is an essential part of the local culinary tradition. It is from Sichuan pepper that people have created unique flavours and aromas for centuries. Although it is called pepper, its flavour is not focused on hotness, as is the case with its black and white 'cousin'. Rather, its flavour is citrusy and slightly minty, bringing a subtle hint of lemon and tangerine to dishes.

Sichuan pepper is the main component of the world-famous Sichuan peppercorn, which is a blend of various spices and herbs, including star anise, cloves, cinnamon and fennel. This blend is used in the preparation of dishes such as Sichuan beef, kung pao chicken and mapo tofu - dishes that are known for their distinctive and intense flavours. Sichuan pepper is also used to make a variety of soy sauces, marinades and pickles that add a spicy yet subtle citrus flavour to dishes. Furthermore, peppercorns are gaining popularity in modern culinary trends around the world, where they are finding their way into gourmet recipes and exclusive spice blends. The yellow pepper plant is also used in traditional medicine, where its fruits are used to treat digestive problems and pain.