szechuan peppercorn, aka prickly ash, has a chemical called sanshool (sansho-ol) that causes a sort of pins and needles sensation. It combines well with hot, can even make you numb so you tolerate more heat. The combination is called [mala](https://en.wikipedia.org/wiki/Mala_(seasoning), which means 'numb/spicy', it's the hallmark of szechuan style dishes. Try some mapo tofu with rice, as good a starting place as any.