Jim W is right about Sichuan pepper being Zanthoxylum and not Eleutherococcus. Zanthoxylum is rutaceous (not rubiaceous as Jim W reported) - citrus are also rutaceous; Eleutherococcus is araliaceous. The latter is sometimes called Siberian (or pick the east Asian locality of your choice) ginsing. I've got an old, pre-prohibition packet of Sichuan pepper in the spice rack- I never was sure what do with it. Jim McKenney