Hydroxy-gamma-Sanshool is primarily known for its unique tingling and numbing effects, making it a key component in culinary and sensory applications. It is commonly used in Sichuan cuisine to create the distinctive "mouth-numbing" sensation associated with dishes like mapo tofu and hot pot. This compound activates specific receptors in the mouth, enhancing the overall dining experience by adding a complex sensory layer. Beyond food, it is also explored in topical formulations for its potential analgesic properties, providing a tingling sensation that may help alleviate minor pain or discomfort. Additionally, it is studied in neuroscience research to understand its effects on sensory neurons and its potential applications in pain management or sensory modulation.