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 compounds of every Wikipedia article carrying a Chembox or a Drugbox, refreshed daily, with the values their infoboxes give. The pages need JavaScript; the API does not.