Sichuan Peppercorns have been used in Chinese medicine and cuisine for thousands of years, and were discussed in ancient Chinese texts. They were traded along the ancient Silk Road, which helped to spread their popularity throughout Asia and beyond.

It is categorized within the "herbs that warm the interior and expel cold" functional grouping. It is thought to enter the kidney, spleen and stomach channels and exhibits acrid and hot taste and temperature properties.

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