Sichuan peppercorns, oh yeah! Raven of Made with Molecules after eating them wrote, “There’s a war in my mouth.” They create a riot of numbing and tingling sensations, particularly if you can get relatively fresh ones (i.e. not stale from sitting around in a Whole Foods bulk bin). Raven links to an abstract about the particular anesthetic-sensitive potassium channels inhibited by hydroxy-alpha-sanshool, one of the components of sichuan peppercorns that make them so exciting.
Science aside, we recently found some in a local asian grocery store, and were particularly struck by the packaging. American packaging often has annoying disclaimers about how contents are packed by weight and may have settled. These peppercorns were not only weighed, but the precision of the scale is indicated! If only all packaging was so straightforward. I was going to complain that the package doesn’t say what kind of peppercorns were inside (sichuan peppercorns are not related to other peppercorns) but then realized that the Chinese characters are specific to these “flower peppers” even if the English words are more general. In any case, the reddish husks are recognizable through the bag.