Talk:Sichuan pepper

Revised page

Based on talk page topics and missing citations on the page itself, I've significantly revised the Sichuan pepper page. I focused on streamlining and corroborating text using citations from Chinese researchers and cooks (+ other Asian regions as appropriate), but as I'm neither an accomplished cook nor someone who grew up around Sichuan cuisine it would be ideal to have a more expert review of the page. Mozby (talk) 17:47, 16 October 2020 (UTC)

Amazing job on the citations. I also really enjoyed your oped. HAlcibiades979 (talk) 22:53, 23 October 2020 (UTC)

Seconded -- incredible to read about your energy and the philosophy behind your editing. Inspiring! -- Michael Scott Cuthbert (talk) 23:37, 23 October 2020 (UTC)

It is the constant effort of all us us who see things here and say, “hey, I could do better than that” that produces the continuous improvement that makes Wikipedia such a valuable resource. I also clicked through from your NY Times piece which was really compelling. Thanks! Ray Trygstad (talk) 03:31, 24 October 2020 (UTC)

Thanks for your article. I am an amateur compared to you, and have stuck to article of which I have firsthand knowledge, but I also cherish the feeling of setting the record straight. Mfrphoto (talk) 08:26, 24 October 2020 (UTC)

I enjoyed it too.--Wehwalt (talk) 18:48, 24 October 2020 (UTC)

Not sure what happened

After reading the NYT op-ed, I was rather disappointed with article's current state. Curiosity struck, and I seem to have been mislead. The original article from Mozby's rewrite in 2020 (see diff) is much better than the current one ().

I'm not sure how/why this article has deteriorated, but the fundamental structure has been altered to misplace citations everywhere. For example, see my recent change, where a citation has been moved far from its target sentence. Practically all mention of Korean and Indonesian uses have been removed.

Admittedly, this should not be much of a chore to fix back up, but very strange indeed. I suppose this is the result of traffic from the NYT article to the WP one? Aza24 (talk) 21:19, 2 July 2024 (UTC)

Article using around 50 hertz for a subjective mouth feel?

I get that it links directly to a study, but that study threw out that number. It was subjective for the people in the study, and it's weird to generally link a spice (something that famously many different types of people react to differently, it's literally a spice) to 50 hertz. That's very strange.

Remove the hertz rating? I found this article and thought it suspicious because of it. How do you rate that? It's a feeling of numbness in the mouth. 207.237.233.153 (talk) 11:59, 17 August 2025 (UTC)

Timbur.jpg

That the pericarp depicted in this image is Sichuan pepper, is unsourced. From the following, it seems at least possible that it belongs to an entirely different genus:

Another widespread form among languages of India is that represented by Nepali ṭimur ‘Zanthoxylum’, which however is related to terms designating other plants (Sanskrit tumburu-, Pali timbaru- ‘Diospyros embryopteris’ or ‘Strychnos nux-vomica’,Turner 1966: 335), and which present irregular correspondences indicative of contact rather than inheritance.

Gillaume, Jacques; Gedes, Jade d'Alpoim (2023). "Sichuan Peppercorn and the Birth of Numbing Spices in East Asia". Ethnobiology Letters. 14 (1): 10–23. doi:10.14237/ebl.14.1.2023.1842. Ttocserp 10:05, 2 April 2026 (UTC)