Soeos Sichuan Peppercorns, 4 Ounce(113g), Authentic Szechuan Red Peppercorn, Numbing and Tingle Effect, Less Seeds, Strong Flavor, Essential for Mapo Tofu, Kung Pao Chicken and Asine Cusine

So tasty yummy mmmmmm good and make mouth feel WHOA!

These are the first Szechuan peppercorns I've ever bought, so I don't have a lot to compare them to. Here's my experience. They're very attractive and fresh-looking. They smell great when the bag is opened, very unique. The packaging is also attractive and reseals well. As other reviews mentioned, there are a fair number of seeds still in here. Sometimes that matters and sometimes not. I have used them as a spice in a jar of pickles, and in that sort of use (where they are a flavoring but not actually consumed), the seeds don't seem to matter a bit. However, if they're going to be ground up or used as an ingredient in a dish where they will be eaten along with the food, taking the seeds out is not difficult but can be time consuming. I de-seeded a heaping teaspoon of them, and it probably took me 5 minutes or so. They certainly give you that numb tingle! My best description is kind of a metallic buzzing numbness. The description of touching a battery to your tongue is not far off. As an ingredient in a jar of pickled okra I made, they give an interesting flavor, and the numbing creeps up on you after a couple bites. I find it a pleasant and interesting layer of the taste/texture experience. Overall, these seem to be very good quality. After receiving them, I found one of my local Asian markets carries a different brand, but I haven't bought any to compare. If you primarily use them in recipes where they are ground or consumed, you may want to shell out a little more for the ones that are supposed to have fewer seeds. I understand eating the seeds is unpleasant.

I only used it once but good flavor and easy to ground after toasting

Good quality, has a nice flavor.

These are just great. They impart generous heat but most importantly to the appropriate recipe, they produce the numbness and tingling of the tongue that characterizes Sichuan (or Szechuan) cooking. I am becoming more adventurous in cooking. They give you quite a lot, but the bag has a good airtight seal, so they stay fresh.

Pretty cheap quality over ripe peppercorns.

This was my first time using this type of peppercorn, so it was a bit of an odd thing initially. But the scent - oh, such a great smell when you pull this out and grind it. Great flavors.

Fresh, great taste.