Hydroxy alpha sanshool
（重定向自Sanshool）
Hydroxy-alpha 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.
The term sanshool in the compound's name is derived from the Japanese term for the Sichuan pepper, sanshō(山椒) (literally, Mountain Pepper), to which was appended the suffix -ol, indicating an alcohol.