For me I get an intense and nice smell/ flavor of citrus. I can’t pinpoint it, maybe Mandarin. I do not get any kind of numbing / electric feel from it. I have made identical dishes where the only variable is Sichuan Pepper and the result is the same, for me. Some others have a very different experience. I really like the smell and flavor, but I have frankly fucked a few people over when I put in in various dishes or homemade Shichimi .
How do you experience this taste/sensation? And are you a Supertaster?
Reference:
Best way is to buy the whole peppercorns. Make sure they’re a vibrant red, means they’re fresh. Before you grind, to better release the aroma, lightly toast them on low heat over a pan til they’re crunchy and brittle.