Did you know that Zanthoxylum species (which include the Sichuan peppers) grow in the US Midwest - and would you believe that there are ones with potential for fine dining, used like the Japanese kinome? Is expensive wine the real reason fine dining does not do spicy foods?

This conversation was very focused and ranged far, at the same time. And it provided a different perspective, from a forager and chef trained in high culinary skill!