Spices - Sichuan pepper (Fagara).
It's not a "real" pepper is actually the result of a variety of Chinese prickly ash that grows in the Sichuan region. This is a great stimulus to the warming action.
With its spicy aroma, its pungent taste and woody, it is stronger than the black pepper that we consume in the West and we must use it in smaller quantities.
It is also slightly anesthetic and a lemon flavor in the end mouth, due to the presence of sanshools.
The dried bark can be used in infusions while fresh leaves can flavor soups and meat dishes.