Sichuan Pepper Oleoresin is obtained by solvent extraction of dried Sichuan peppercorns.
This yields a concentrated extract containing hydroxy-alpha-sanshool (the unique numbing/tingling compound), volatile oils (limonene, linalool) and colour pigments. It provides standardised, consistent málà (numbing-hot) flavour for processed foods, sauces, seasonings and snacks in Chinese and fusion cuisine applications.