Hydroxy-alpha-sanshool is a bioactive compound primarily found in the Sichuan pepper (Zanthoxylum species). It is known for its unique sensory properties, imparting a tingling and numbing sensation in the mouth, which is a characteristic feature of Sichuan cuisine. This compound contributes to the flavor profile of various dishes and is also studied for its potential health benefits, including anti-inflammatory and analgesic effects. Its chemical structure features a hydroxyl group, which enhances its solubility in fats and alcohols, making it a significant flavoring agent in culinary applications. Hydroxy-alpha-sanshool is also of interest in food science for its potential to modulate taste perception and enhance the sensory experience of food.