Z. sansho are used fresh, both as a flavouring and a decoration. All types of sichuan pepper have an aromatic, woodsy lemon fragrance. The pungency of Zanthoxylum fruits is caused by a series of closely related polyunsaturated amides. In Asia, most representatives of this genus are found in the Himalaya region, furthermore in Central, South, South East and East Asia. American and African Zanthoxylum species have not yet been put to culinary use.
All species mentioned are have their place in local cuisines and can be used interchangably.
The several species of sichuan pepper are widely distributed over Asia, but are not used as spice throughout the region. Sichuan pepper is most important in the cuisines of Central China and Japan, but it is also known in parts of India, the whole Himalaya region, and in selected spots in South East Asia. Its usage has, however, not spread to the most of South East Asia. It is most characteristic of, but not restricted to, the cooking style of Sichuan, a cool highland province in Southern China. Contrasting the Indian cooking habits, it is normally not combined with other spices since its flavour is considered fragile and gets easily lost among other spices.