I lived in China for awhile, I grew to have strong feelings on Sichuan peppercorns. Often they were used fresh, whole, barely cooked. The experience of biting into one was akin to sucking on a freshly picked pine cone. Woody, floral, spicy, and numbing. Mostly woody to be honest. You can get them inexpensively here: http://www.amazon.com/OliveNation-Szechuan-Peppercorns-4-oz/dp/B000EM6FV2/ref=sr_1_1?ie=UTF8&qid=1370036578&sr=8-1&keywords=sichuan+pepper+corns. If you want to replace them with something, it will be hard or impossible to duplicate their unique flavor profile. Maybe, pure capsaicin, fennel pollen, and rose water.
Szechuan pepper has a flavor all its own--peppery, spicy, fragrant, and numbing. You might try black and white pepper combined, plus a little citrus zest. I can't think of anything besides Szechuan peppercorns that adds that characteristic "numbing" flavor though.
Sichuan pepper has a flavor that I find can be similar to lemon. You could try adding a little lemon zest, depending on what you're making. Do you mind posting the recipe to what you're planning to make?
Baking what? Sweet stuff? Hummm, if you say what you are making it gives people more to go on. But if it isn't too late, check out previous answers to this question:
http://food52.com/hotline/8023-what-is-a-good-substitute-for-sichuan-peppercorns
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http://food52.com/hotline/8023-what-is-a-good-substitute-for-sichuan-peppercorns