 Now I'd like to for have you teach us all a lesson about Sichuan peppercorns. Before I came here I brought from my home my inferior Virginia suburban peppercorns bought at a local Chinese market and you brought from Sichuan province your own version of Sichuan peppercorns. The good stuff. The good stuff. And if you could try the two for us and you're all welcomed at the table to try along. Well I would like can you pass that around and everyone have a sniff. These are the inferior what you call inferior peppercorns. And then keep the lid on between and take the lid off and put your nose in that box and have a good sniff and don't taste it until instructed. Yes. Yours are better. Well the first thing is as soon as you open that pot you get this overwhelming gorgeous slightly citrusy fragrance which is very distinctive right. So that tells you it's very fresh and lovely Sichuan pepper. Then if you take one of the ones I brought and put it in your mouth and what I suggest is chew it very juicily at the front of your mouth about three times and then take it out because it's the late reaction. Amazing. Yeah. Yes. So your tongue is beginning to sing and dance and tingle. Yeah. So that's that is what they call in Chinese ma. It means sort of tingling sensation the same word for pins and needles and anesthesia. So if the Sichuan pepper is not that great you don't get the tingle. So you get some aroma but this is simply overwhelming and that's why I said just put one in your mouth and take it out after a few seconds because if you put a handful in and you keep chewing it it will be overwhelming. Now in terms of the history of my Sichuan peppercorns and the history of yours these at least pretend they're from China correct. Is it that they're from the wrong place or they've been sitting around too long or you know the best source what's the underlying difference between behind the difference. Well in Sichuan they would say that the best Sichuan pepper comes from particular region Hanyuan in the in the west of Sichuan. So there's a real as you know I said a concern with provenance of things. Also so I think there are different varieties which will be more fruity and less fruity and the other thing is and I don't know I think most of the Sichuan pepper that is exported has been exported and handled by Cantonese people and in parts of China apart from Sichuan Sichuan pepper is used differently so it's used in spice combinations it's used to take away the fishiness of meat and poultry ingredients that's a Chinese culinary concept but it's not used for this tingling mar sensation. So unless you're Sichuanese you're not going to be seeking out the releasing Sichuan pepper. I think that's the problem really that you would need Sichuanese exporters taking command and making sure we all get the tingling Sichuan pepper.