Dried Red Sichuan Peppercorns are the dried husks of the fruit from plants in the genus Zanthoxylum. They are commonly used in Chinese cuisine, especially in Sichuan dishes, and are prized for their unique numbing and tingling sensation (caused by the compound hydroxy-alpha-sanshool) and citrusy, floral aroma.

Dried Green Sichuan Peppercorns are a less common but equally flavorful variety of Sichuan peppercorns. They come from the same plant genus (Zanthoxylum) but are harvested earlier or from a slightly different species. These peppercorns are known for their bright, citrusy, and fresh aroma, with a slightly milder numbing effect compared to the red variety.