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Your comment gave me an extra insight into Sichuan pepper, which I love, given one of my favourite dishes is Kung Pao Chicken [0].

It's a difficult taste to describe, but it's almost like chili that's "cold"/"icy" instead of "hot"/"burning".

[0] https://en.wikipedia.org/wiki/Kung_Pao_chicken




I had this yesterday for dinner (and far too often here in Singapore in general, it's amazing) without ever knowing the history or proper name.

Thank you for the reference.




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