- Alternative form of
- 2015, David J. Linden, Touch: The Science of the Sense that Makes us Human, Penguin Random House, →ISBN, →OCLC, pages 232–233:
- Some people in Asia during pre-Columbian times also made use of the seeds of the plants Zanthoxylum simulans and Eanthoxylum bungeanum, now known as Szechuan pepper. Szechuan peppercorns evoke a tingling, numbing sensation produced by its active ingredient, alpha-sanshool. Like black pepper, Szechuan pepper is chemically and experientially distinct from chili pepper.