The Evil Mad Scientists are rightfully fascinated with Sichuan peppercorns.
Sichuan peppercorns, oh yeah! Raven of Made with Molecules after eating them wrote, "There's a war in my mouth." They create a riot of numbing and tingling sensations, particularly if you can get relatively fresh ones (i.e. not stale from sitting around in a Whole Foods bulk bin). Raven links to an abstract about the particular anesthetic-sensitive potassium channels inhibited by hydroxy-alpha-sanshool, one of the components of sichuan peppercorns that make them so exciting.Sichuan peppercorns
Mark Frauenfelder is the founder of Boing Boing and the editor-in-chief of MAKE and Cool Tools. Twitter: @frauenfelder. Come and hear Mark speak at the ALA conference in Chicago on July 1.