ian wrote:
> 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.

Prickly ash? You mean there is a market for prickly ash??

John Kane, Kingston ON Canada