Kung Pao is a classic, spicy dish originated in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the westernized version, it's signature spice is Sichuan peppercorn. Don't be surprised. This pepper is not hot but causes a slight numbing sensation on the tongue. Add chili pepper flakes to taste for the desired heat.  Garlic, ginger, Sichuan pepper (don’t use during pregnancy)  Red chili pepper flakes Free U.S. shipping.