Praise then darkness, and creation unfinished

I've been advised to either toast them in a skillet, then grind and add to a dish (http://www.recipezaar.com/library/szechuan-peppercorn-441), or roast them some other way before grinding in a pepper mill or mortar and pestle and adding. One doesn't just add the whole peppercorn, which, of course, isn't a peppercorn at all (http://en.wikipedia.org/wiki/Sichuan_pepper).