Proximate composition of whole dried fruits of Zanthoxylum alatum, its seed and seed coat were analyzed and essential oil of seed coat was extracted and evaluated for total phenolic and antioxidant content. To assess acceptability of seed coat powder as a flavouring agent, different concentration of roasted seed coat powder were incorporated in selected Indian foods. Organoleptic evaluation of products was done by panel members. Results revealed that crude protein of whole dried fruits, seed and seed coat were 2.9%, 2.1% and 2.6% respectively. Essential oil extracted from seed coat exhibited good antioxidant activity. Food products prepared with roasted seed coat powder were highly acceptable as compare to control and scores were significantly higher at (p>0.01) paired t- test.