On Tue, 28 Aug 2007 18:01:58 -0000, Kyle > wrote:

>On Aug 27, 7:16 pm, Andy <q> wrote:
>> Fresh ground black pepper?
>>
>> Andy
>
>I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
>and have a tongue-numbing effect, which, when coupled with chilis,
>produces a fascinating combination of hot and cool heats (ma-la).

I have just really discovered those as well. I got some from Penzeys
my last stop there, and just used them this last week in Ma-Po Tofu.
The aroma when I opened the bottle of them was heady...floral, lemony.
And they took the Ma-Po Tofu over the top...gave it that last little
oomph. I didn't notice them adding so much heat, but they did add a
certain component that had been lacking in the Ma-Po before when I
made it without them.

Christine