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 Schezuan 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?

They have a section titled "Ask our experts" on their webpage. I'd
fire off an email to them:
http://home.lkk.com/index.asp

-L.