Hydroxy-alpha-sanshool is primarily known for its unique tingling and numbing effects, which make it a key component in culinary and sensory applications. It is commonly extracted from plants like Szechuan pepper and is used to enhance the flavor profile of various dishes, particularly in Asian cuisine. The compound creates a distinctive mouthfeel, often described as a buzzing or vibrating sensation, which adds an exciting dimension to food experiences. Beyond culinary uses, it is also explored in the field of sensory science for its ability to stimulate specific nerve responses, making it a subject of interest in studies related to touch and taste perception. Additionally, its numbing properties have led to investigations into potential applications in topical analgesics or pain relief products.