Jed wrote:

> I found Lee Kum Kee Ma Po Sauce at the local 99 Ranch market and
> decided to try it out. Very good with tofu, shredded cabbage, some
> dice green and red pepper, mushrooms, and cauliflower.
>
> I noticed, though, that my tongue became slightly "tingly" while
> eating this dish and my iced tea tasted different, almost fizzy.
>
> Since I've read about Sechuan peppercorns having this effect, I
> wondered if the LKK Ma Po sauce contains those peppercorns. The
> ingredients lists only "Peppercorns". I assume they are the Schezuan
> variety. Anyone know for sure?
>

'Peppercorns' does not seem like Sechuan pepper, which is not really a
pepper at all. Its often called 'prickly ash' in the US, in fact. The
tingling may be coming from the chili in the ingredients. Or maybe LKK
has its own naming conventions!

Ian