Peppercorns are the hallmark of Sichuan cuisine, known for their tongue-numbing, tingly sensation. But they’re also really hard to find in the United States. We went to Sichuan to find the most potent peppercorns and learned how a series of weird import regulations prevented them from reaching the States. 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. | Goldthread