Prickly ash is not, botanically speaking, a true pepper. It is a member of the same citrus plant family as Sichuan pepper. It is also called Chinese prickly ash, Sansho pepper, and Japanese prickly ash. Prickly ash is lightly peppery, leaving a lingering but gently prickly sensation on the tongue with a numbing effect that is considerably more delicate than Sichuan pepper. It has a rich, complex citrus aroma suggestive of clementine. Prickly ash is great with fish, seafood, and poultry.Product of China. Prickly ash is great with fish, seafood, and poultry. It has a rich, complex citrus aroma suggestive of clementine. Prickly ash is lightly peppery, leaving a lingering but gently prickly sensation on the tongue with a numbing effect that is considerably more delicate than Sichuan pepper.