https://modernfarmer.com/2018/12/this-l-a-chef-partnered-with-a-farmer-t... cool article that details an LA chef's partnership with a local asian farmer dude to grow sichuan peppercorns.
The article says that most or all imported sichuan peppercorns are heat treated and don't have as robust a flavor, which sucks! Is it possible I've never had the good stuff?
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What do you mean?
What would it take to create different varieties of this spice overall?
Any idea which climates this works best in?
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