Hydroxy-beta-sanshool is a bioactive compound found in the Sichuan pepper (Zanthoxylum species), known for its unique sensory properties, including a tingling and numbing sensation. It contributes to the characteristic flavor profile of Sichuan cuisine and is recognized for its potential health benefits, including anti-inflammatory and analgesic effects. The compound is a derivative of sanshool, which is responsible for the distinctive mouthfeel associated with Sichuan pepper. Its chemical structure includes a hydroxyl group, which enhances its solubility in alcohol and fats, making it relevant in culinary applications and food science.