Hydroxy-α-sanshool
Chemical compound
Hydroxy-α-sanshool
Hydroxy-α-sanshool (), also known as simply sanshool is a molecule found in plants from the genus Zanthoxylum. It is believed to be responsible for the numbing and tingling sensation caused by eating food cooked with Sichuan peppercorns and Uzazi. The term sanshool in the compound's name is derived from the Japanese term for the Japanese pepper, sanshō (山椒) (lit. 'mountain pepper'), to which was appended the suffix -ol, indicating an alcohol.
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