Szechuan Pepper Leaves or Singzuor in Hmar is an aromatic plant best prepared as a traditional dish with Taro (Bal in Hmar) and either Fermented Fish (Ngathu) or Fermented Soybeans (Bekanthu).
It can also be prepared as a Ngathu Chialhme or Changalhme with an Eggplant or Potato.
Both the shoots and leafy green of Szechuan Pepper Leaf can be cooked. One can also boil it and make a Chilli Chutney with Fermented Fish and Green Chilli or Dried Red Chilli.
To clean, as its prickly, one can use a scissor to cut off the soft shoots and leafy green and wash with water.