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Why It’s So Hard to Find Sichuan Peppercorns in America - In Season (S1E1)

Peppercorns are the hallmark of Sichuan’s fiery hot cuisine. The spice is known for its tongue-numbing, tingly sensation, and it can be found sprinkled on tofu or boiled in hot pot. But they’re also really difficult to find in America. We went to Hanyuan County in Sichuan Province to find the most potent peppercorns and learned how a series of weird import regulations prevented them from reaching the States—until now. This is the first episode of our fall series In Season, where Clarissa goes out to harvest plants and animals that are hard to find and explains why you can’t get them in the U.S. If you liked this video, we’ve gone on more adventures in China, including: The Gold Rush for Mushrooms • The Gold Rush For Mushrooms (WILD: Ep... Finding the Largest Tea Tree in the World • Finding The Largest Tea Tree In The W... Follow us on Instagram for behind-the-scenes moments: / goldthread2 Stay updated on the latest on Twitter: / goldthread2 Join the conversation on Facebook: / goldthread2 Have story ideas? Send them to us at [email protected] Host: Clarissa Wei Videographer and Producer: Clarissa Wei and Beimeng Fu Editor: Nicholas Ko Animation: Ray Ngan Mastering: Victor Peña Special Thanks: Chengdu Food Tours, Mala Market, Fly By Jing Music: Audio Network #china #sichuan #peppercorns

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