There’s a variety of the same peppercorn that grows in India along the Konkan coast-we call them teppal (Konkani) or triphal (Marathi). It’s used mostly in goan fish curries to give them a particular aroma. They’re used differently so you don’t really get that mouth numbing sensation.
My parents were bringing them in for years. I didn’t realise until a few years ago that teppal is basically a variety of the sichuan peppercorn.