There's also a prickly ash native (I think) to the american midwest. It must be pretty closely related to the sichuan one because the husks look very similar an

There's also a prickly ash native (I think) to the american midwest. It must be pretty closely related to the sichuan one because the husks look very similar and have the same tingly property, though the other flavors are muted in comparison. It's equivalent to mediocre quality imported sichuan pepper. I used to forage it back when we could only get the really shitty stuff in the states, though I haven't gone looking for it for years now since we can get the high quality easily these days.