Hydroxy-β-sanshool is widely used in the food industry as a flavor enhancer due to its unique tingling and numbing sensation. It is a key component in Sichuan cuisine, particularly in dishes like mapo tofu and hot pot, where it contributes to the characteristic "ma la" flavor. Beyond culinary applications, it is also studied for its potential in pharmaceuticals, particularly in pain management and as a topical analgesic, owing to its interaction with sensory neurons. Additionally, it is explored in cosmetic formulations for its stimulating effects on the skin, often incorporated into products aimed at improving circulation or providing a refreshing sensation.