Makhwaen (also spelled makaen or ma-khaen) is a Thai and Lao pepper from the Zanthoxylum limonella tree—kin to Sichuan pepper rather than true black pepper (Piper nigrum). Instead of straightforward heat, it brings a citrusy, floral aroma paired with a tingly, slightly numbing sensation on the tongue. It's a signature ingredient in Northern Thai and Lao cooking, especially in laab and sausages, where it adds brightness rather than just pungency.

• Try [[Thai /Lao Makhwaen peppers พริกไทย (Zanthoxylum limonella Alston) (makaen, mak waen, or ma-khaen)|thai-makhwan-peppercorn-พริกไทย-zanthoxylum-limonella-alston]] if you want that citrus-tingle experience for Southeast Asian dishes.
• For classic sharp, biting heat without the numbing effect, Peppercorns, Black Lampung (Lampong), Indonesia is a great true black pepper to compare it against.
• If you enjoy exploring pepper varieties beyond the everyday, Organic Rare Kampot Red Peppercorns, Cambodia offers another distinctive regional profile worth tasting side by side with makhwaen.