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"Once you eat a dish that uses Sichuan peppercorns, you aren't likely to forget it. The tingly mouth sensation produced by the tiny crimson pods -- which ..."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.huffingtonpost.com/2012/03/01/sichuan-peppercorns_n_1313300.html?ref=tw>