Sichuan pepper (Chinese: 花椒; pinyin: huājiāo) is a spice made from the dried pericarp (outer shell of the fruit) of a plant of the genus Zanthoxylum in the family Rutaceae. It is commonly used in Sichuan cuisine of China and in the cuisines of the Himalayas. Despite its name, Sichuan pepper is not closely related to black pepper or chili pepper. Instead, Zanthoxylum plants are in the same family as citrus and rue.

When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. It is used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added to chili peppers to create a flavor known as málà (Chinese: 麻辣; 'numb-spiciness').

Sichuan peppers have been used for culinary and medicinal purposes in China for centuries with numerous Zanthoxylum species called huājiāo. Commonly used sichuan peppers in China include:

Less commonly cultivated species found in China include:

Over the years, Chinese farmers have cultivated multiple strains of Z. bungeanum and Z. schinifolium.

Zanthoxylum armatum is found throughout the Himalayas, from Kashmir to Bhutan, as well as in Taiwan, Nepal, China, Philippines, Malaysia, Japan, and Pakistan, and is known by a variety of regional names, including timur (टिमुर) in Nepali and Hindko, yer ma (གཡེར་མ་) in Khams Tibetan and thingye (ཐིང༌ངེ༌) in Bhutan.

Zanthoxylum gilletii is an African species of Zanthoxylum used to produce spice uzazi. Similarly, other Zanthoxylum species are harvested for spice and seasoning production in a number of cultures and culinary traditions. These spices include andaliman, chopi, sancho, sanshō, teppal, and tirphal.^{[citation needed]}

Zanthoxylum oxyphyllum, known as mejenga, is used as a herb in Assam, India.