Sichuan Peppercorns for Mala Flavor

These are the beauts responsible for the spicy "mala" (ma - numbing, la - spicy) flavor in the noodle soup I posted about a couple weeks ago.  We call it "fa ziu" in Cantonese, meaning "flower pepper". It really has a great fruity spiciness that leaves a short-lasting tingle on your tongue.  These seed husks can be ground and added to the famous five-spice powder popular in Chinese cooking, or can flavor an oil that can easily be found in Asian supermarkets as well.  A bag of these peppercorn husks is pretty cheap and can be found among the many other bags of dried stuff at your local Asian supermarket.