Max Hauser wrote:
>
> "notbob" > :
> > Yesterday's San Jose Mercury food section had an article
> > about the imminent return of Szechuan pepper to the US.
> > ... The article went on to say that although none
> > has been found locally, Draeger's is hot on the trail.
>
> Jeez. I could say something about that but I won't. Draeger's indeed.
> Look for it in Chinese spice shops, same as you always should. (Whoever
> wrote that assertion that "none has been found locally" probably just needed
> to write a story. That's different from needing to cook.)
It's often labelled 'prickly ash'.
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