..because of Supertyke's relentless posts. This is a bit 'off the wall' and lighter. At the age of 66 and being a Foodie I learned something new today. I have only ever had a brief acquaintance with schezuan peppercorns s to-date (usually in chinese food) I have just in the last half hour started on a C&T with some added cardamom Pods and schezuan pepprcorns someone gave us as a 'kit' to add to gins. I tasted a peppercorn and was surprised to find they are not hot as expected but citrusy and aromatic . The main thing though is they give a pleasant (slightly delayed) numbing sensation on the tongue that make your mouth water! Told you the topic was "off the wall'