**Yes—temporary extra saltiness is a plausible effect of Sichuan peppercorns, and other people have reported the same experience.** Those [reports are anecdotal](https://www.reddit.com/r/AskCulinary/comments/13v8vsx), but a [2020 study involving 68 participants](https://www.sciencedirect.com/science/article/pii/S0963996920308772) found that Sichuan pepper extract enhanced perceived saltiness, with effects varying by concentration and individual sensitivity. That supports an explanation for your experience, although it doesn’t establish how common a lingering salty tongue is.

A different batch or a larger amount could plausibly explain the change. Check the ingredients for added salt or seasoning, too. **The sensation alone cannot tell you whether the peppercorns are contaminated.**

Regarding permanent damage: sanshool, the compound responsible for the buzzing sensation, acts on sensory nerves; its effects were reversible in [laboratory experiments](https://pmc.ncbi.nlm.nih.gov/articles/PMC3072296/). A brief effect that fully resolves is reassuring. However, those experiments don’t prove that every product or dose is safe, and the saltiness studies weren’t designed to assess long-term taste-bud damage.

For now, pause this batch until your taste returns to normal. If the package appears sound and you have only a temporary taste change, using a smaller culinary amount is a reasonable next step. Replace the batch if its ingredients or condition concern you.

If the salty taste remains into the next day, occurs when you haven’t eaten peppercorns, or comes with pain or sores, stop using them and contact a doctor or dentist; [persistent altered taste merits assessment](https://www.nidcd.nih.gov/health/taste-disorders). Sudden tongue or throat swelling or trouble breathing requires [emergency help](https://www.nhs.uk/conditions/allergies/).