Nepalese Fagara peppercorns are a citrusy-floral cousin of Sichuan pepper, prized for that tingly 'ma' numbing sensation alongside lemony, piney notes. A little goes a long way, so start light and build up as you get to know their intensity.

• Toast Small Batch Nepalese Fagara Peppercorns whole in a dry pan until fragrant, then grind coarsely with a mortar and pestle or spice grinder just before using.
• Use them in Himalayan and Tibetan-style dishes like momos, soups, stews, and braised meats.
• Add a pinch to stir-fries or noodle dishes, or infuse them into warm oil for a homemade numbing chile oil.
• Pair with garlic, ginger, and dried chile for a Sichuan-style flavor base.