[Sca-cooks] Hot Peppers

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Terry Decker:
>Szechuan pepper (zyanthoxylum  simulans) is native to Southeast Asia.  It
>has a small reddish berry-like fruit which is very aromatic.  It is not a
>capsicum.
>
>Of course, there is the question of whether or not Szechuan pepper was being
>used to spice foods.  Probably, but I haven't seen positive evidence of its
>use.

I believe it is thought to be the "flower pepper" referred to by Ni
Tsan and in the Yuan sourcebook for "A Soup for the Qan". I'll check
the latter source, probably tomorrow.

Adamantius