For me I get an intense and nice smell/ flavor of citrus. I can’t pinpoint it, maybe Mandarin. I do not get any kind of numbing / electric feel from it. I have made identical dishes where the only variable is Sichuan Pepper and the result is the same, for me. Some others have a very different experience. I really like the smell and flavor, but I have frankly fucked a few people over when I put in in various dishes or homemade Shichimi .
How do you experience this taste/sensation? And are you a Supertaster?
Reference:
With caraway, the reception varies very much. There are people who barely taste the flavour, and therefore add generous amounts to a dish. I, on the other hand, can nearly taste it when I see a picture.
I remember a crispy roll with caraway seeds on top. It was among the bread roll selection at a hotels breakfast buffet. Somehow, this flavour managed to infuse the other crispy rolls. And yes, crispy rolls topped with caraway seeds seems to be a valid breakfast item in Bavaria and Austria.