Green sichuan peppercorns?

So we were out of Sichuan peppercorns and I stopped at HMart today (for other stuff). All I could find was green (we've always had red). Wikipedia says "Red Sichuan pepper is typically characterized as stronger-tasting, while green Sichuan pepper is milder but fragrant and has a stronger numbing effect." Any advice on substituting, or should I just go to the actual Chinese market? Hoping someone with more knowledge (looking at you, Paul) might have opinion.

[Jenise]

Not Paul, and I've not used them myself, but thought this article fairly informative.

https://thewoksoflife.com/green-sichuan-peppercorns/

I buy my peppercorns from Penzeys and am fond of their tri-color peppercorn blend, black, pink, and white. I ordered a refill last week and they are now offering a four-peppercorn blend with the addition being the green. Green peppercorns come from the same Indian vines as the robust black Tellicherry peppercorns but are harvested before they mature, yielding green pepper with a fresh, clean flavor. It is well-suited for poultry, vegetables, and seafood. Dried green peppercorns can be ground in a peppermill like black peppercorns or crushed between your fingers, from India. I like the flavor so far, very pretty on foods.

Thanks Jenise- good info. The more numbing part makes me cautious- will stop at Chinese market to get regular/red. But think I will use the green in the Sichuan fish recipe references.
Karen, will look at that next time I have a Penzeys order. Sichuan pepper (Prickly ash) is of course very different.

Green Sichuan peppercorns do have a bit of a different flavor profile compared to the red variety, but you can substitute one for the other. They have a bit more of the numbing quality to them so you may want to use the scant end of whatever quantity is called for in your recipe.

-Paul W.

Thanks Paul!