The leaves of the Zanthoxylum plant are used in some traditional Asian cuisines, particularly in Southeast Asia. Here are a few examples:

Thai Cuisine: In Thai cuisine, the leaves of the Zanthoxylum plant are used in a popular soup called tom yum. The leaves are added to the soup to add a citrusy flavor and aroma. They are also used in some curry dishes and stir-fries.

Vietnamese Cuisine: In Vietnamese cuisine, the leaves are used to flavor a type of noodle soup called bun bo Hue. The leaves are added to the broth to give it a unique flavor and aroma.

Chinese Cuisine: In some regions of China, the leaves of the Zanthoxylum plant are used in hot pot dishes. The leaves are added to the broth to add flavor and aroma.

Naga Cuisine: Zanthoxylum leaves or Sichuan leaves are used in giving a strong aromatic in various Naga dishes such in pork, beef, chicken, fish or boiled mixed vegetables. In local Nagamese it is known as "Mechinga"

Overall, while the culinary uses of Zanthoxylum leaves are not as widespread as the fruit and seeds, they do have a place in some traditional dishes. The leaves add a unique flavor and aroma to these dishes and are valued for their contribution to the overall flavor profile. 

SELLER: Kheti Culture

BRAND: Kheti Culture

ITEM: Sichuan pepper leaves

FORM: Dried

USE: Flavoring agent in dish and seasoning

PRODUCT ORIGIN: Nagaland

DELIVERY: All India