1 00:00:08,680 --> 00:00:11,000 Speaker 1: Hello, and welcome to Saber Protection of I Heart Radio. 2 00:00:11,039 --> 00:00:13,320 Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bam, and today 3 00:00:13,360 --> 00:00:17,040 Speaker 1: we have an episode for you about sexual and peppercorns. Yes, 4 00:00:17,360 --> 00:00:19,680 Speaker 1: this is a good one. I'm excited about this. Oh 5 00:00:19,800 --> 00:00:25,360 Speaker 1: me too. I also, this is so many more extra cravings. 6 00:00:25,640 --> 00:00:28,040 Speaker 1: I was just telling Annie before we started, like I 7 00:00:28,080 --> 00:00:31,720 Speaker 1: haven't even fulfilled my capraise a craving yet, and now 8 00:00:31,760 --> 00:00:36,839 Speaker 1: I have this one. It never ends, It doesn't, It doesn't. 9 00:00:36,880 --> 00:00:42,680 Speaker 1: It's a beautiful, terrible side effect of our job. Yes, indeed, 10 00:00:42,760 --> 00:00:46,519 Speaker 1: and this one is a like multiverse of cravings. I 11 00:00:46,560 --> 00:00:49,880 Speaker 1: will say, there's a lot of stuff going on. Was 12 00:00:49,920 --> 00:00:57,480 Speaker 1: there any particular reason that you want to do this one? Nope? Okay, no, cool. 13 00:00:58,520 --> 00:01:04,240 Speaker 1: I mean it's really interesting, Uh what's going on with 14 00:01:04,360 --> 00:01:08,360 Speaker 1: this ingredient? So yeah, Oh I got so right? Okay, 15 00:01:08,400 --> 00:01:09,920 Speaker 1: Like I guess like I was like looking at what 16 00:01:09,959 --> 00:01:12,160 Speaker 1: we've done recently, and I was like, all right, like 17 00:01:12,240 --> 00:01:14,520 Speaker 1: maybe it's time to do some kind of spice or 18 00:01:14,560 --> 00:01:19,280 Speaker 1: herb um. And I kind of wanted to get away 19 00:01:19,560 --> 00:01:24,440 Speaker 1: from um, like South Asia specifically, because I feel like 20 00:01:24,520 --> 00:01:27,320 Speaker 1: we've done a lot of plants from that region. Recently, 21 00:01:27,319 --> 00:01:30,040 Speaker 1: I was like, we could branch out to the rest 22 00:01:30,080 --> 00:01:36,560 Speaker 1: of Asia, yes, huge area. Yeah yeah, not that we're 23 00:01:36,560 --> 00:01:39,800 Speaker 1: excluding so anyway. Um but yeah, so so oh. I'm 24 00:01:39,800 --> 00:01:41,399 Speaker 1: really glad that I got to do this reading. It 25 00:01:41,440 --> 00:01:43,200 Speaker 1: was so much fun. I can't wait to share it. 26 00:01:43,800 --> 00:01:46,720 Speaker 1: Yeah oh yeah, absolutely. And I have had a lot 27 00:01:46,720 --> 00:01:49,880 Speaker 1: of experiences with this ingredient in China and in the US. 28 00:01:49,920 --> 00:01:53,000 Speaker 1: A couple of good restaurants around Atlanta have some lovely 29 00:01:53,000 --> 00:01:57,440 Speaker 1: dishes that use it. Um. I have the spicy fried 30 00:01:57,480 --> 00:02:01,640 Speaker 1: eggplant with Sechwan peppercorn from Goose for Quarantine University because 31 00:02:01,680 --> 00:02:07,440 Speaker 1: that's what I had two years ago on that date. Um. 32 00:02:07,480 --> 00:02:12,720 Speaker 1: And the effect is so interesting, it's so it's fun. Um. 33 00:02:12,760 --> 00:02:15,200 Speaker 1: I had a lot of hot pots in China. I 34 00:02:15,240 --> 00:02:17,600 Speaker 1: believe I've told the story of one I had that 35 00:02:17,680 --> 00:02:20,160 Speaker 1: was so hot I passed out. I was also very 36 00:02:20,320 --> 00:02:25,360 Speaker 1: very like physically hot and sweating. Um. Yes, and this 37 00:02:25,400 --> 00:02:27,800 Speaker 1: has more to do with the combo of spicy chili 38 00:02:27,800 --> 00:02:32,880 Speaker 1: peppers plus Sechuan peppercorn, but more on that later. Uh. 39 00:02:32,919 --> 00:02:35,320 Speaker 1: And I did get very very nostalgic for food I 40 00:02:35,360 --> 00:02:40,359 Speaker 1: had in China doing this research. It's so good, you 41 00:02:41,760 --> 00:02:44,360 Speaker 1: and I do I love red chili oil. That is 42 00:02:44,520 --> 00:02:46,760 Speaker 1: something that is a recent discovery for me, Like I 43 00:02:46,800 --> 00:02:50,640 Speaker 1: think I'd had it before, but I hadn't like purchased 44 00:02:50,680 --> 00:02:54,520 Speaker 1: it for myself to cook with until probably quarantine when 45 00:02:54,600 --> 00:02:58,200 Speaker 1: quarantine started. Now I use it all the time. I 46 00:02:58,320 --> 00:03:02,600 Speaker 1: love it. Oh that's great. Mm hmmm yeah. Yeah. I've 47 00:03:02,600 --> 00:03:05,600 Speaker 1: got some sech one pepper oil UM in the house 48 00:03:05,840 --> 00:03:10,440 Speaker 1: that I honestly, I just I don't know what to 49 00:03:10,480 --> 00:03:13,200 Speaker 1: use it for except everything, um, and I haven't been 50 00:03:13,240 --> 00:03:14,960 Speaker 1: cooking a lot lately. I just kind of want to 51 00:03:14,960 --> 00:03:17,840 Speaker 1: like dip bread in it the way that you would 52 00:03:17,880 --> 00:03:22,160 Speaker 1: like just olive oil and eat that. I'm like, do 53 00:03:22,200 --> 00:03:26,600 Speaker 1: I have bread? Okay, let's see what happens after this recording. Um. 54 00:03:26,600 --> 00:03:29,480 Speaker 1: But right now, we're so lucky to have um uh, 55 00:03:29,720 --> 00:03:33,639 Speaker 1: so many amazing restaurants from people from around the world 56 00:03:33,680 --> 00:03:37,160 Speaker 1: in Atlanta. And so there's there's a couple. Now, there's 57 00:03:37,160 --> 00:03:39,320 Speaker 1: so many really good ones. Two of my favorites for 58 00:03:39,360 --> 00:03:43,640 Speaker 1: anyone in Atlanta UM High h Ai, which is indicator 59 00:03:44,080 --> 00:03:47,480 Speaker 1: has amazing map aul tofu um which is one of 60 00:03:47,480 --> 00:03:53,040 Speaker 1: my very favorite dishes and usually entails the use of 61 00:03:53,080 --> 00:03:56,920 Speaker 1: like whole such one peppercorn, and I love getting that. 62 00:03:57,000 --> 00:03:58,960 Speaker 1: I love like the chew of it, and I love 63 00:03:59,040 --> 00:04:02,960 Speaker 1: that burst of so many kinds of flavor and then 64 00:04:03,040 --> 00:04:07,960 Speaker 1: like like like several seconds later that like numbing tangling 65 00:04:08,000 --> 00:04:13,520 Speaker 1: thing that it does. Um also a z I'm not Annie, 66 00:04:13,520 --> 00:04:15,200 Speaker 1: just trying to tell me how to do it again 67 00:04:15,240 --> 00:04:19,560 Speaker 1: for me, Annie. Yeah, I don't know about the like, 68 00:04:20,080 --> 00:04:23,560 Speaker 1: because you know, Mandarin Taiwanese has that kind of intonation, 69 00:04:23,640 --> 00:04:27,640 Speaker 1: but usually that like eyes sounds. Yeah. At any rate, 70 00:04:27,640 --> 00:04:31,040 Speaker 1: it's a Taiwanese place um in Doorville near the sweeth 71 00:04:31,080 --> 00:04:33,880 Speaker 1: Hut up there if anyone is ever looking for just 72 00:04:33,920 --> 00:04:41,400 Speaker 1: a very amazing place to go. Um. But yeah, yep, yeah, 73 00:04:41,440 --> 00:04:46,200 Speaker 1: we like it and we have great place. Huh uh. 74 00:04:46,640 --> 00:04:50,520 Speaker 1: You can see our episodes like kind of sort of 75 00:04:51,080 --> 00:04:52,840 Speaker 1: see our I mean you can see them. You can't 76 00:04:52,880 --> 00:04:54,680 Speaker 1: kind of sort of see them. You have, you have 77 00:04:54,760 --> 00:04:57,200 Speaker 1: the capacity, I believe in you. Um of a kind 78 00:04:57,200 --> 00:05:01,040 Speaker 1: of sort of related are black Pepper and we did 79 00:05:01,080 --> 00:05:04,560 Speaker 1: one on Louisiana Hot Sauces in which we talked a 80 00:05:04,560 --> 00:05:06,880 Speaker 1: lot about chili peppers. Oh, I guess our have an 81 00:05:06,920 --> 00:05:12,839 Speaker 1: arrow episode. Oh h and h Mustard and I guess 82 00:05:12,880 --> 00:05:16,839 Speaker 1: with Sabby sort of or any of our like mustard 83 00:05:17,400 --> 00:05:20,760 Speaker 1: or like mustard green, like Brussels sprouts, kind of related things. 84 00:05:20,800 --> 00:05:26,039 Speaker 1: But yes, those are only vaguely related. Um, which I 85 00:05:26,120 --> 00:05:30,359 Speaker 1: suppose brings a s weare question. It does, although I 86 00:05:30,440 --> 00:05:32,599 Speaker 1: have another question, which is I don't think we've done 87 00:05:32,640 --> 00:05:41,400 Speaker 1: Brussels sprouts. Maybe we have, you know what, We'll leave 88 00:05:41,520 --> 00:05:44,920 Speaker 1: that for later us time. I'm too tired to look 89 00:05:44,960 --> 00:05:47,120 Speaker 1: it up right now, because I know that's one of 90 00:05:47,200 --> 00:05:51,719 Speaker 1: producers super producer Andrew's favorite foods. I feel like we 91 00:05:51,800 --> 00:05:54,479 Speaker 1: would have. I don't know. I think it would have 92 00:05:54,480 --> 00:05:57,359 Speaker 1: been a bigger ordeal, but perhaps I am wrong. Heck, 93 00:05:57,520 --> 00:06:01,400 Speaker 1: I don't think we have. Well, it's you know what, 94 00:06:01,720 --> 00:06:03,880 Speaker 1: let's put it on the docket. There you go, other 95 00:06:04,040 --> 00:06:09,440 Speaker 1: brassicas I suppose I should say, we if you're listening 96 00:06:09,440 --> 00:06:14,479 Speaker 1: in the future, perhaps that episode already. All right, we've 97 00:06:14,480 --> 00:06:19,240 Speaker 1: been doing this for our time travelers. Yes, yes, we 98 00:06:19,360 --> 00:06:21,520 Speaker 1: love time traveled every here. But yes, all right, let 99 00:06:21,640 --> 00:06:27,000 Speaker 1: us get to our main question. Goodness, such one peppercorn? 100 00:06:30,880 --> 00:06:35,000 Speaker 1: What is it? Well? This one peppercorn is a type 101 00:06:35,000 --> 00:06:38,559 Speaker 1: of spice, often used dried and ground, but sometimes cooked 102 00:06:38,560 --> 00:06:41,960 Speaker 1: hoole into dishes or extracted an oil that has a 103 00:06:42,040 --> 00:06:45,520 Speaker 1: really complex flavor featuring this this as far as I know, 104 00:06:46,120 --> 00:06:52,000 Speaker 1: unique tingly numbing sensation that feels like your your tongue 105 00:06:52,240 --> 00:06:55,840 Speaker 1: is vibrating. Um. It's like a it's like your tongue 106 00:06:56,279 --> 00:06:59,680 Speaker 1: has a funny bone um or or like or like 107 00:06:59,720 --> 00:07:03,520 Speaker 1: your health went to sleep. Yeah, are like your lips 108 00:07:03,560 --> 00:07:05,560 Speaker 1: get in on it too, and it's sort of like 109 00:07:05,600 --> 00:07:08,320 Speaker 1: maybe you've got too much that mint spray in your 110 00:07:08,360 --> 00:07:13,840 Speaker 1: mouth and it's just tingling a numb and yeah, very interesting. 111 00:07:14,640 --> 00:07:17,800 Speaker 1: Both Annie and I are making these gesticulations that involve 112 00:07:17,960 --> 00:07:20,000 Speaker 1: like kind of like a like a whole hand pinch 113 00:07:20,600 --> 00:07:23,640 Speaker 1: kind of kind of gesture near near our mouths and 114 00:07:23,720 --> 00:07:27,400 Speaker 1: I I'm not sure why that's that's the signal, but 115 00:07:27,480 --> 00:07:32,600 Speaker 1: it is. It is um at any rate. This type 116 00:07:32,680 --> 00:07:36,520 Speaker 1: of peppercorn comes from a number of species in the 117 00:07:36,600 --> 00:07:40,640 Speaker 1: genus as Xantho xylem, which is a great word um. 118 00:07:40,680 --> 00:07:43,040 Speaker 1: They are small trees or large shrubs, depending on how 119 00:07:43,080 --> 00:07:45,440 Speaker 1: you want to look at it. In the Citrus family 120 00:07:45,880 --> 00:07:49,000 Speaker 1: um some species are also called prickly ash because they 121 00:07:49,040 --> 00:07:52,040 Speaker 1: are prickly. They've got these spines, which is more common 122 00:07:52,040 --> 00:07:54,360 Speaker 1: in citrus that I realized, and it's a real pain 123 00:07:54,400 --> 00:07:58,040 Speaker 1: in the fingers to be honest. UM. Depending on the 124 00:07:58,160 --> 00:08:02,720 Speaker 1: species of Xanthos asylum, they'll grow to a maximum of 125 00:08:02,720 --> 00:08:06,560 Speaker 1: about four meters or thirteen feet in height. In many varieties. 126 00:08:07,000 --> 00:08:09,560 Speaker 1: Male flowers and female flowers do not grow on the 127 00:08:09,600 --> 00:08:12,040 Speaker 1: same plant, so you need one of each type in 128 00:08:12,120 --> 00:08:15,960 Speaker 1: order to pollinate the flowers and actually grow fruit. UM. 129 00:08:16,000 --> 00:08:18,640 Speaker 1: When that happens, though, UM, the flowers grow in these 130 00:08:18,640 --> 00:08:21,680 Speaker 1: little clusters, little small flowers, and maybe a yellow to 131 00:08:21,840 --> 00:08:25,720 Speaker 1: red I believe in color. And we'll develop this small, round, 132 00:08:25,920 --> 00:08:29,400 Speaker 1: husky fruit around five millimeters in diameter, and that's about 133 00:08:29,400 --> 00:08:32,920 Speaker 1: a third of an inch about peppercorn sized, that will 134 00:08:32,960 --> 00:08:35,920 Speaker 1: be green too, red to brownish in color when it's ripe, 135 00:08:36,520 --> 00:08:40,040 Speaker 1: often with a pebbled skin. UM, and will contain a large, 136 00:08:40,240 --> 00:08:46,840 Speaker 1: single shiny black seed. Uh. This genus is more closely 137 00:08:46,880 --> 00:08:52,560 Speaker 1: related to pink peppercorn than to black pepper or chili peppers, 138 00:08:52,960 --> 00:08:57,080 Speaker 1: but none of them are very closely related. UM. And 139 00:08:57,800 --> 00:09:01,120 Speaker 1: all of these things, plus some stuff in the mustard family, 140 00:09:01,240 --> 00:09:04,880 Speaker 1: like with sabi. Right, UM will feel spicy hot when 141 00:09:04,920 --> 00:09:07,560 Speaker 1: you eat them, but they all create that effect in 142 00:09:07,679 --> 00:09:13,119 Speaker 1: slightly different ways. Okay um. There are compounds in chilis 143 00:09:13,160 --> 00:09:16,680 Speaker 1: and in black pepper and in mustards um the trigger 144 00:09:17,400 --> 00:09:21,720 Speaker 1: the same nerve receptors in your mouth that that sense 145 00:09:21,760 --> 00:09:26,640 Speaker 1: actual heat. Um. They're chemically tricking your mouth into thinking 146 00:09:26,679 --> 00:09:32,439 Speaker 1: it's slightly on fire. That's awesome, I know. Yes, chili 147 00:09:32,480 --> 00:09:35,880 Speaker 1: peppers effect one type of nerve receptor. A second type 148 00:09:35,880 --> 00:09:39,640 Speaker 1: of receptor is activated by mustards, along with other pungent 149 00:09:39,720 --> 00:09:43,480 Speaker 1: things like a cloves, garlic, cinnamon, and ginger. Black pepper 150 00:09:43,559 --> 00:09:47,280 Speaker 1: hits both of those receptors, such one pepper hits both 151 00:09:47,679 --> 00:09:50,920 Speaker 1: plus this whole third type altogether that has nothing to 152 00:09:50,960 --> 00:09:57,199 Speaker 1: do with heat sensing, all right. Yes, this third receptor 153 00:09:57,280 --> 00:10:00,640 Speaker 1: type is the one that your body uses too sense 154 00:10:01,720 --> 00:10:07,040 Speaker 1: basically tickles um like extremely light touch, like when a 155 00:10:07,080 --> 00:10:11,400 Speaker 1: bug lands on you. Okay um. And the compound responsible 156 00:10:11,440 --> 00:10:16,160 Speaker 1: for this um in Sechuan peppercorn is called sanschual um, 157 00:10:16,280 --> 00:10:20,160 Speaker 1: named after a plant within the genus um. And it 158 00:10:20,200 --> 00:10:23,800 Speaker 1: takes a little longer for our nervous system to register 159 00:10:24,200 --> 00:10:27,800 Speaker 1: than than something like cap says in um like like 160 00:10:27,880 --> 00:10:29,920 Speaker 1: up to a full minute. It can take us to 161 00:10:29,960 --> 00:10:33,960 Speaker 1: register this, But when we do register it, um, it 162 00:10:34,360 --> 00:10:38,319 Speaker 1: produces the same feeling right as the pins and needles 163 00:10:38,360 --> 00:10:41,160 Speaker 1: that you get when a limb falls asleep, or or 164 00:10:41,280 --> 00:10:43,960 Speaker 1: right when you hit your elbow just wrong, or when 165 00:10:44,000 --> 00:10:48,760 Speaker 1: you feel a vibration. Um. So when you eat sishwan pepper, 166 00:10:49,240 --> 00:10:57,240 Speaker 1: you get heat plus pungency plus this numbing, tingly sensation. Um. 167 00:10:57,280 --> 00:11:00,240 Speaker 1: There hasn't been research into it like there has been 168 00:11:00,240 --> 00:11:05,880 Speaker 1: with capsastion, but probably evolutionarily, plants developed this compound to 169 00:11:06,120 --> 00:11:09,920 Speaker 1: be unpleasant to prevent mammals from eating it and thus 170 00:11:09,960 --> 00:11:12,640 Speaker 1: from crushing up its seeds before those seeds have a 171 00:11:12,720 --> 00:11:15,599 Speaker 1: chance to sprout and grow. But we humans decided that 172 00:11:15,679 --> 00:11:20,000 Speaker 1: we like that. Mhm. We love it. In fact, we 173 00:11:20,480 --> 00:11:22,760 Speaker 1: love it. We cannot get enough of it. We're super 174 00:11:22,800 --> 00:11:25,600 Speaker 1: into it. And this made me think like like we're 175 00:11:25,679 --> 00:11:29,400 Speaker 1: kind of like culinarily masochistic. Uh. And then I was like, 176 00:11:29,440 --> 00:11:32,520 Speaker 1: do we need T shirts that say that? Yeah, we 177 00:11:32,559 --> 00:11:34,280 Speaker 1: do have a T shirt store. It's a T public 178 00:11:34,720 --> 00:11:38,480 Speaker 1: m hm. You can search for us there. I think 179 00:11:38,480 --> 00:11:42,200 Speaker 1: I think we're still technically under the ural for food stuff. Anyway, 180 00:11:42,800 --> 00:11:50,439 Speaker 1: you can find us. You're savvy listeners about that as well. Um, anyway, 181 00:11:50,760 --> 00:11:53,560 Speaker 1: we're a food show. I guess related do we need 182 00:11:53,600 --> 00:12:00,000 Speaker 1: a savor colon. Ostensibly a Food Show T shirt? Yes, okay, 183 00:12:00,120 --> 00:12:02,520 Speaker 1: So why why am I thinking so much about T 184 00:12:02,600 --> 00:12:05,280 Speaker 1: shirts today? Because T shirts are the best. I love 185 00:12:05,320 --> 00:12:09,120 Speaker 1: two shirts. And we could a couple of listeners right 186 00:12:09,160 --> 00:12:12,120 Speaker 1: in lately, and I know we're going to read your messages, 187 00:12:12,160 --> 00:12:16,360 Speaker 1: so never fear or fear I don't know, but who 188 00:12:16,360 --> 00:12:22,400 Speaker 1: have said, like ostensibly food Show saver, thank you? You 189 00:12:22,440 --> 00:12:28,960 Speaker 1: hear us and you see us? Thank you? Um? Alright, yeah, alright, 190 00:12:29,000 --> 00:12:32,800 Speaker 1: so so food food Show um as a food uh. 191 00:12:32,960 --> 00:12:36,520 Speaker 1: Once you have grown your such one peppercorns, you typically 192 00:12:36,600 --> 00:12:39,600 Speaker 1: preserve them by drying them out, which will generally open 193 00:12:39,679 --> 00:12:42,280 Speaker 1: up the husk sort of like a flower um. In 194 00:12:42,360 --> 00:12:46,920 Speaker 1: the sech One dialect, the name means flower pepper, I 195 00:12:46,960 --> 00:12:51,480 Speaker 1: think um. And let's remove the seeds, which is important 196 00:12:51,480 --> 00:12:56,480 Speaker 1: because they're kind of bland and a little bit too fibrous. Yeah. Anyway, 197 00:12:56,760 --> 00:13:01,600 Speaker 1: then maybe a roast these husky fruits and use them 198 00:13:01,679 --> 00:13:04,480 Speaker 1: right whole or ground in any number of savory or 199 00:13:04,640 --> 00:13:08,280 Speaker 1: less often but not unheard of sweet dishes, um or 200 00:13:08,320 --> 00:13:10,880 Speaker 1: just as a table seasoning or right to make seasoned 201 00:13:10,880 --> 00:13:14,360 Speaker 1: oil for cooking with. And the flavor will depend a 202 00:13:14,360 --> 00:13:16,960 Speaker 1: little from species to species and plant to plant. It's 203 00:13:16,960 --> 00:13:21,160 Speaker 1: a natural product. But um, it's it's citrusy and woody 204 00:13:21,360 --> 00:13:25,640 Speaker 1: and piny and floral and green and pungent and a 205 00:13:25,679 --> 00:13:31,240 Speaker 1: little hot and tingly numbing, really complex, really fun, right, 206 00:13:31,600 --> 00:13:35,080 Speaker 1: and when you combine it with chili peppers, you create 207 00:13:35,120 --> 00:13:42,000 Speaker 1: what's called mala numbing and spicy in Chinese. Ah, the 208 00:13:42,200 --> 00:13:52,880 Speaker 1: craving flauren so many they're clothing, they're circling, they're hovering 209 00:13:52,920 --> 00:13:58,760 Speaker 1: around you. Oh gosh. Um. Sush One peppercorn is commonly 210 00:13:58,800 --> 00:14:02,400 Speaker 1: a component of Chinese five spice, which commonly contains more 211 00:14:02,440 --> 00:14:05,400 Speaker 1: than five spices. It's named for its five flavors, not 212 00:14:05,600 --> 00:14:10,160 Speaker 1: five literal spices. But that's a whole separate episode. And yes, 213 00:14:10,240 --> 00:14:13,839 Speaker 1: it is not used only in Sechuan cuisine, but throughout China, 214 00:14:14,080 --> 00:14:17,560 Speaker 1: and different varieties are grown and used throughout South and 215 00:14:17,679 --> 00:14:21,920 Speaker 1: East and Southeast Asia. Um. Some varieties are used, um, 216 00:14:21,960 --> 00:14:27,520 Speaker 1: not dried out but but but like whole, greened and fresh. Um. 217 00:14:27,560 --> 00:14:29,960 Speaker 1: The whole plant is aromatic. And some varieties are also 218 00:14:30,080 --> 00:14:34,600 Speaker 1: used for their leaves. M hm m hmmm. And they 219 00:14:34,600 --> 00:14:39,360 Speaker 1: are quite valued. They are quite valued. Um. Oh yeah, well, 220 00:14:40,400 --> 00:14:44,880 Speaker 1: what about the nutrition. You're typically not eating enough to 221 00:14:44,960 --> 00:14:47,680 Speaker 1: make like a huge difference. I mean, it's a plant. 222 00:14:47,880 --> 00:14:53,040 Speaker 1: It's probably as a macronutrient, more like fiber than anything else. 223 00:14:53,840 --> 00:14:57,520 Speaker 1: I would be impressed because they are powerful. I would 224 00:14:57,600 --> 00:15:00,000 Speaker 1: be impressed if you're eating enough to make a difference. 225 00:15:00,040 --> 00:15:04,600 Speaker 1: It's kind of a thing on a menures are like, hey, yeah, 226 00:15:04,960 --> 00:15:08,600 Speaker 1: make sure you understand this ingredients? Do you want it? 227 00:15:09,440 --> 00:15:13,560 Speaker 1: Or like, dear Americans, do you know? Do you know 228 00:15:13,640 --> 00:15:21,240 Speaker 1: what this means? Um? Uh? However, it has been used 229 00:15:21,760 --> 00:15:25,640 Speaker 1: medicinally uh for pretty much ever M and as being 230 00:15:25,760 --> 00:15:29,000 Speaker 1: investigated specifically for some of the compounds it contains that 231 00:15:29,040 --> 00:15:34,120 Speaker 1: have antioxidant, anti microbial, anti viral, and other properties. It's 232 00:15:34,120 --> 00:15:37,480 Speaker 1: also being investigated for what UM for what one of 233 00:15:37,480 --> 00:15:41,280 Speaker 1: those compounds the aforementioned sandschual might be able to teach 234 00:15:41,360 --> 00:15:45,360 Speaker 1: us about our nervous systems. UM. For example, there's this 235 00:15:45,480 --> 00:15:50,080 Speaker 1: neurological disorder where where people feel that tingling, numbing sensation 236 00:15:50,600 --> 00:15:54,280 Speaker 1: all the time, not just when they eat this pepper 237 00:15:54,280 --> 00:15:57,280 Speaker 1: corn or when their limb falls asleep, and it's really unpleasant. 238 00:15:57,320 --> 00:16:01,120 Speaker 1: As I assume you could assume UM. But like maybe 239 00:16:01,600 --> 00:16:04,080 Speaker 1: by studying this stuff, we can figure out how to 240 00:16:04,120 --> 00:16:11,200 Speaker 1: turn that off. Okay, that's fascinating. Yeah yeah, Well we 241 00:16:11,240 --> 00:16:14,320 Speaker 1: have a couple of numbers for you. Oh y'all, I 242 00:16:14,360 --> 00:16:18,479 Speaker 1: could not track down global production numbers. I was really bummed. Um, 243 00:16:18,520 --> 00:16:22,560 Speaker 1: but but I will say that UM over and twenty 244 00:16:22,600 --> 00:16:29,880 Speaker 1: flavor compounds have been identified in a species of Xantha's Island. Wow. Yeah. 245 00:16:30,560 --> 00:16:35,200 Speaker 1: Um And according to one site that I read anyway, 246 00:16:35,240 --> 00:16:40,680 Speaker 1: as the top exporter was Vietnam, followed by um with 247 00:16:40,840 --> 00:16:45,200 Speaker 1: almost like over of the export uh, followed by Brazil 248 00:16:45,280 --> 00:16:49,120 Speaker 1: and Indonesia. The top importer was the United States UM 249 00:16:49,240 --> 00:16:53,160 Speaker 1: and it was a over over a billion dollar a 250 00:16:53,240 --> 00:17:00,560 Speaker 1: year export and import industry each. So um, yeah, we're 251 00:17:00,600 --> 00:17:06,560 Speaker 1: into it. People are into it. I strongly suspect China 252 00:17:06,720 --> 00:17:09,800 Speaker 1: is the largest producer UM, but it's just not part 253 00:17:09,880 --> 00:17:14,080 Speaker 1: of the import export market. Yeah. Oh yeah. It's a 254 00:17:14,200 --> 00:17:18,760 Speaker 1: very big part of of many cuisines over there because 255 00:17:19,680 --> 00:17:21,760 Speaker 1: China is huge. And that was one thing I was 256 00:17:21,800 --> 00:17:23,920 Speaker 1: in China where I was like every place I went 257 00:17:24,440 --> 00:17:29,440 Speaker 1: so different in a wonderful way. It was beautiful. Um. 258 00:17:29,440 --> 00:17:33,520 Speaker 1: But yes, uh, we're going to get into some of 259 00:17:33,520 --> 00:17:36,840 Speaker 1: those specific dishes in the history of all of this 260 00:17:37,119 --> 00:17:40,600 Speaker 1: in a second. First, we are going to get into 261 00:17:40,640 --> 00:17:52,040 Speaker 1: a quick break for a word from our sponsor, and 262 00:17:52,119 --> 00:17:57,040 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So. Historians 263 00:17:57,080 --> 00:18:01,040 Speaker 1: believe that Sechuan peppercorn originated in China um and for 264 00:18:01,160 --> 00:18:05,600 Speaker 1: over two thousand years, this ingredient has been prized in 265 00:18:05,680 --> 00:18:10,240 Speaker 1: that country. Um It was highly valued for medicinal purposes 266 00:18:11,359 --> 00:18:14,760 Speaker 1: because of its numbing properties for topical treatments and an 267 00:18:14,800 --> 00:18:20,760 Speaker 1: anti inflammatory and or analgesick tinctures. Um Sechuan peppercorns were 268 00:18:20,800 --> 00:18:25,879 Speaker 1: believed to combat dampness or the humidity in Sechuan to 269 00:18:25,960 --> 00:18:29,160 Speaker 1: keep the body healthy. On top of that, these peppercorns 270 00:18:29,200 --> 00:18:32,880 Speaker 1: may have been gifted to ancient emperors and as concubines 271 00:18:33,000 --> 00:18:35,760 Speaker 1: for fertility, and in fact may have been mixed into 272 00:18:35,760 --> 00:18:38,680 Speaker 1: the mud walls of the homes of imperial concubines during 273 00:18:38,720 --> 00:18:44,200 Speaker 1: the Han dynasty. For a long time, Chinese laborers may 274 00:18:44,240 --> 00:18:47,600 Speaker 1: have used Sechuan peppercorn to mask the gaming nature of 275 00:18:47,680 --> 00:18:50,760 Speaker 1: awful um O f F A l in case my 276 00:18:50,840 --> 00:18:55,320 Speaker 1: accent made that sounds strange, um made available to them 277 00:18:55,400 --> 00:18:59,320 Speaker 1: after the upper class discarded it. These days, some beloved 278 00:18:59,320 --> 00:19:03,240 Speaker 1: dishes are composed of this combination of awful and Sechuan peppercorn. 279 00:19:04,600 --> 00:19:08,199 Speaker 1: The chili pepper was introduced to China during the sixteenth 280 00:19:08,440 --> 00:19:13,960 Speaker 1: century UM, and it came there through trade with European 281 00:19:14,040 --> 00:19:18,000 Speaker 1: colonial empires that had brought it um from the America's 282 00:19:18,560 --> 00:19:23,040 Speaker 1: and for a while the use of numbing peppercorn's declined 283 00:19:23,320 --> 00:19:26,840 Speaker 1: with the introduction of this like novel, exciting type of 284 00:19:26,840 --> 00:19:31,439 Speaker 1: spice right and speaking of people later realized the numbing 285 00:19:31,440 --> 00:19:35,120 Speaker 1: effect of Sechuan peppercorn allowed them to eat more of 286 00:19:35,160 --> 00:19:39,440 Speaker 1: the hot peppers, so Yes, of course went about combining 287 00:19:39,480 --> 00:19:43,280 Speaker 1: them in several dishes. A lot of the street food 288 00:19:43,280 --> 00:19:45,959 Speaker 1: dishes we have today using this combo or the product 289 00:19:46,000 --> 00:19:49,280 Speaker 1: of street food culture in the nineteenth and twentieth centuries 290 00:19:49,600 --> 00:19:53,400 Speaker 1: in chong Do, which is the capital of Sechuan Um, 291 00:19:53,440 --> 00:19:57,200 Speaker 1: including Danton Mien, which is a delicious noodle dish topped 292 00:19:57,200 --> 00:20:01,080 Speaker 1: with either minced beef or pork, chilies, pickled vegetables such 293 00:20:01,119 --> 00:20:03,800 Speaker 1: one peppercorn, chili oil, sesame paste, and soy sauce. It 294 00:20:03,880 --> 00:20:07,280 Speaker 1: is so good and was just mentioned in a podcast 295 00:20:07,320 --> 00:20:11,280 Speaker 1: team meeting like half an hour ago. Wow, what are 296 00:20:11,320 --> 00:20:13,760 Speaker 1: the know? What are the odds? I used to have 297 00:20:13,800 --> 00:20:18,720 Speaker 1: this for breakfast pretty regularly. When oh no, yes, oh 298 00:20:18,760 --> 00:20:21,840 Speaker 1: it was so good, so wonderful, I was like, I 299 00:20:21,880 --> 00:20:25,160 Speaker 1: can have this for breakfast, and they're like, obviously, yes, yeah, 300 00:20:25,560 --> 00:20:27,880 Speaker 1: oh I had never considered that as a breakfast food, 301 00:20:27,880 --> 00:20:31,240 Speaker 1: but that would be an amazing breakfast. Okay, I'm okay, 302 00:20:31,600 --> 00:20:35,680 Speaker 1: I'm having please continue. I also want to say when 303 00:20:35,680 --> 00:20:39,400 Speaker 1: I was in China, I got the advice from from 304 00:20:39,440 --> 00:20:42,159 Speaker 1: many people because I was there during the summer. It 305 00:20:42,240 --> 00:20:46,720 Speaker 1: was so high, it was a hundred degrees, and they 306 00:20:46,760 --> 00:20:49,040 Speaker 1: people would tell me this is when you eat the 307 00:20:49,080 --> 00:20:52,480 Speaker 1: spicy foods with this kind of numbing sensation because it 308 00:20:52,480 --> 00:20:54,960 Speaker 1: will help It will help you sweat, which will help 309 00:20:54,960 --> 00:21:00,399 Speaker 1: cool you off. Yeah. Yeah. And then going back to 310 00:21:00,480 --> 00:21:05,639 Speaker 1: Mapaa tofu or pock marked grandmother's tofu um. This was 311 00:21:05,680 --> 00:21:09,240 Speaker 1: allegedly invented by a chong Do grandmother in the eighteen 312 00:21:09,320 --> 00:21:11,639 Speaker 1: hundreds who was scarred by small box. Again, this is 313 00:21:11,680 --> 00:21:16,080 Speaker 1: something that it's it's a story that's popularly told. I'm 314 00:21:16,119 --> 00:21:18,680 Speaker 1: not saying it's not true or that didn't happen across 315 00:21:18,880 --> 00:21:23,040 Speaker 1: many grandmothers perhaps, but yeah, that's kind of just all 316 00:21:23,119 --> 00:21:25,160 Speaker 1: there is to that story as far as I could find, 317 00:21:25,160 --> 00:21:28,600 Speaker 1: because again, this is not an English language thing, so 318 00:21:28,640 --> 00:21:32,200 Speaker 1: it's hard to get these sources. It can be and right, 319 00:21:32,240 --> 00:21:34,720 Speaker 1: that would be. That would be a whole whole other 320 00:21:34,760 --> 00:21:37,120 Speaker 1: episode as well. Um, if you're unfamiliar with the dish, 321 00:21:37,119 --> 00:21:39,280 Speaker 1: because we've brought it up a couple of times. Now, um, 322 00:21:39,320 --> 00:21:44,040 Speaker 1: this is a a kind of saucy tofu dish. Um 323 00:21:44,080 --> 00:21:47,320 Speaker 1: that also usually has ground pork in it. Um and 324 00:21:47,600 --> 00:21:51,600 Speaker 1: uh uh some kind of bean um, some kind of 325 00:21:52,520 --> 00:21:56,920 Speaker 1: reconstituted bean situation. Um. And oh it's so good, it's 326 00:21:57,040 --> 00:22:00,840 Speaker 1: so good. Ah, it's so good. Also, song do it 327 00:22:00,920 --> 00:22:13,560 Speaker 1: is like the home of Panda's so great food. It's great? Okay, yeah, yes, Well, 328 00:22:13,920 --> 00:22:18,159 Speaker 1: moving on to something not so great. In nineteen sixty seven, 329 00:22:18,480 --> 00:22:21,760 Speaker 1: the U s D a band Chinese citrus, including the 330 00:22:21,760 --> 00:22:24,600 Speaker 1: suchron peppercorn and an effort to halt the spread of 331 00:22:24,640 --> 00:22:28,639 Speaker 1: citrus canker disease and extremely contagious bacterial disease that doesn't 332 00:22:28,640 --> 00:22:34,400 Speaker 1: infect humans but does absolutely destroy citrus trees. Um. Kind 333 00:22:34,400 --> 00:22:37,120 Speaker 1: of the frustrating thing is like later research would find 334 00:22:37,119 --> 00:22:41,159 Speaker 1: that this type of canker disease doesn't even affect on peppercorn. 335 00:22:43,440 --> 00:22:46,960 Speaker 1: They didn't know that it's time. I guess y um. 336 00:22:47,119 --> 00:22:50,280 Speaker 1: This band wasn't really enforced when it came to this 337 00:22:50,400 --> 00:22:52,800 Speaker 1: ingredient until two thousand two, when the U. S d 338 00:22:52,920 --> 00:22:57,040 Speaker 1: A Field Manual was updated to really focus on contraband 339 00:22:57,320 --> 00:23:01,080 Speaker 1: citron peppercorn UM. This meant agents cracked down on it, 340 00:23:01,440 --> 00:23:05,040 Speaker 1: like even going so far as to investigate Asian supermarkets 341 00:23:05,680 --> 00:23:10,879 Speaker 1: oh wow, yeah yeah. Simultaneously, immigration from China to the 342 00:23:10,960 --> 00:23:14,560 Speaker 1: US was skyrocketing, and many who migrated and missed the 343 00:23:14,600 --> 00:23:17,280 Speaker 1: such one peppercorn decided it was worth the risk to 344 00:23:17,359 --> 00:23:20,760 Speaker 1: try to smuggle them. In. A two thousand nine U 345 00:23:20,880 --> 00:23:23,200 Speaker 1: s d. A report that examined products smuggled into the 346 00:23:23,280 --> 00:23:26,280 Speaker 1: US from two thousand to two thousand six found that 347 00:23:26,320 --> 00:23:29,080 Speaker 1: when it came to plant products, China was the biggest 348 00:23:29,119 --> 00:23:33,160 Speaker 1: transgressor when it came to interdictions or confiscations by far, 349 00:23:33,720 --> 00:23:36,680 Speaker 1: and that the such one peppercorn was the most confiscated product, 350 00:23:36,760 --> 00:23:42,280 Speaker 1: with interdictions amounting to one point to million dollars hoof 351 00:23:42,359 --> 00:23:46,520 Speaker 1: to indeed um. The band was lifted in two thousand five, 352 00:23:46,600 --> 00:23:49,879 Speaker 1: with the caveat that all exporters had to heat treat 353 00:23:49,920 --> 00:23:53,000 Speaker 1: their product at one hundred and forty degrees fahrenheit or 354 00:23:53,040 --> 00:23:57,960 Speaker 1: about sixty degrees celsius or above for ten minutes before 355 00:23:58,000 --> 00:24:00,479 Speaker 1: shipping it to the U S which minimized the quality 356 00:24:00,560 --> 00:24:04,800 Speaker 1: putincy roma, all kinds of things. On top of that, 357 00:24:04,960 --> 00:24:08,520 Speaker 1: the documentation needed for exporters to prove they've done that 358 00:24:08,600 --> 00:24:12,800 Speaker 1: whole thing was cumbersome and shut out smaller producers. The 359 00:24:12,920 --> 00:24:16,240 Speaker 1: U S d A later reversed the stipulation, but many 360 00:24:16,359 --> 00:24:22,400 Speaker 1: US companies still import this cheaper heat treated product. Yes. 361 00:24:23,080 --> 00:24:26,760 Speaker 1: And then in two thousand eight, some McDonald's restaurants in 362 00:24:26,840 --> 00:24:30,080 Speaker 1: chong Do introduced the sech one Burger, which was a 363 00:24:30,119 --> 00:24:35,560 Speaker 1: grilled chicken sandwich with chili peppers and sechuan peppercorn. Uh. 364 00:24:35,600 --> 00:24:39,480 Speaker 1: And I know we talked about the what Rick and 365 00:24:39,520 --> 00:24:48,399 Speaker 1: Morty such one? Oh the right? Yeah? The also McDonald's 366 00:24:48,400 --> 00:24:53,640 Speaker 1: related anyway in the past episode. Who knows which one, 367 00:24:53,840 --> 00:24:57,040 Speaker 1: but we have talked about it before, although I believe 368 00:24:57,080 --> 00:25:03,560 Speaker 1: that was an American market, absolutely, yes, yes, yes, uh. 369 00:25:03,640 --> 00:25:07,479 Speaker 1: And sean Do became the first Asian city and second 370 00:25:07,480 --> 00:25:13,719 Speaker 1: city ever designated a UNESCO Creative City of Gastronomy. And 371 00:25:11,480 --> 00:25:18,439 Speaker 1: two oh that's so cool. Um alright science note to 372 00:25:18,520 --> 00:25:24,680 Speaker 1: end us off with these neuroscientists out of the University 373 00:25:24,720 --> 00:25:29,560 Speaker 1: College London ran this neat experiment where they tried to 374 00:25:29,640 --> 00:25:33,800 Speaker 1: determine whether the tingle that we feel when we eat 375 00:25:34,480 --> 00:25:40,160 Speaker 1: these peppercorns happens at the same frequency of vibration in 376 00:25:40,200 --> 00:25:47,639 Speaker 1: different people. Okay, they they did this um by I guess, 377 00:25:47,640 --> 00:25:51,639 Speaker 1: I guess having people have a sample of sex one 378 00:25:51,640 --> 00:25:58,720 Speaker 1: peppercorn while holding this box that could vibrate at different frequencies, 379 00:25:58,960 --> 00:26:02,520 Speaker 1: and and then like telling the experimenter to like to 380 00:26:02,680 --> 00:26:08,919 Speaker 1: like increase or decrease the rate of vibration until it 381 00:26:09,080 --> 00:26:13,800 Speaker 1: like felt like what they were experiencing on their tongue. 382 00:26:13,960 --> 00:26:18,040 Speaker 1: And and it turns out that we do feel the 383 00:26:18,080 --> 00:26:21,760 Speaker 1: same frequency of vibration when we eat peppercorn. It's about 384 00:26:21,800 --> 00:26:26,679 Speaker 1: it's about fifty hurts. Like, it's about fifty cycles per second. 385 00:26:27,280 --> 00:26:31,760 Speaker 1: That yep, that's the frequency of peppercorn of such one peppercorn. 386 00:26:32,760 --> 00:26:36,639 Speaker 1: I love this. It's the sound of silence there, the 387 00:26:36,680 --> 00:26:43,399 Speaker 1: sound of peppercorn. Yeah. And this might sound completely ridiculous, um, 388 00:26:43,440 --> 00:26:47,040 Speaker 1: but it's actually really cool because like, okay, it helped, 389 00:26:47,240 --> 00:26:51,800 Speaker 1: it helped prove that sensual um that that compound that 390 00:26:51,920 --> 00:26:56,200 Speaker 1: does this tingly numbing thing UM that it does indeed 391 00:26:56,240 --> 00:27:01,720 Speaker 1: operate on the same nerves that we use to sense touch. UM. 392 00:27:01,760 --> 00:27:08,600 Speaker 1: And using touch in activities that seems simple to us, 393 00:27:08,680 --> 00:27:11,640 Speaker 1: like um like or to too many of us anyway, UM, 394 00:27:11,680 --> 00:27:16,000 Speaker 1: like like gripping and picking up a cup. UM. It 395 00:27:16,240 --> 00:27:21,160 Speaker 1: seems like a very easy task. But as many other 396 00:27:21,200 --> 00:27:24,320 Speaker 1: people can tell you, it's actually quite complex UM in 397 00:27:24,400 --> 00:27:29,560 Speaker 1: terms of neurological action UM. And so having a chemical 398 00:27:29,800 --> 00:27:34,040 Speaker 1: that can replicate touch in the lab is actually super cool. 399 00:27:35,280 --> 00:27:40,320 Speaker 1: That is really cool. Yeah, I'm glad. I saw that 400 00:27:40,359 --> 00:27:42,200 Speaker 1: when I was researching, and I was like, I shall 401 00:27:42,280 --> 00:27:44,919 Speaker 1: leave this in Lauren's domain, but I can't wait to 402 00:27:45,040 --> 00:27:51,760 Speaker 1: learn about it. Yeah. I loved the reading for this one. 403 00:27:51,960 --> 00:27:55,040 Speaker 1: This was super fun. It was It was really good. 404 00:27:55,480 --> 00:27:58,560 Speaker 1: But again, like if you have any more information listeners, 405 00:27:58,600 --> 00:28:01,720 Speaker 1: because sometimes it is hard. If it's like a traditional 406 00:28:02,359 --> 00:28:08,240 Speaker 1: English language ingredients towards easily searchable on English Google, UM, 407 00:28:08,280 --> 00:28:10,360 Speaker 1: it can be hard to get sources. So it can 408 00:28:10,440 --> 00:28:13,000 Speaker 1: be UM and and right. And we've got lots of 409 00:28:13,160 --> 00:28:15,840 Speaker 1: lots of future research to do about lots of these 410 00:28:15,840 --> 00:28:20,560 Speaker 1: little offshoot topics. So yes, yes, I'm very excited about that, 411 00:28:20,760 --> 00:28:29,120 Speaker 1: and I'm so excited to like satisfy this craving hopefully soon. Yes, yes, 412 00:28:29,200 --> 00:28:31,240 Speaker 1: but in the meantime, I guess that's what we have 413 00:28:31,280 --> 00:28:33,959 Speaker 1: to say about this for now it is. We do 414 00:28:34,040 --> 00:28:36,160 Speaker 1: have some listener mail for you, but first we've got 415 00:28:36,160 --> 00:28:47,760 Speaker 1: one more quick break for a word, more sponsors, and 416 00:28:47,840 --> 00:28:50,880 Speaker 1: we're back thank you sponsored, Yes, thank you. We're back 417 00:28:50,920 --> 00:29:08,160 Speaker 1: with listen vibrating. I know. Yeah, so so many of 418 00:29:08,200 --> 00:29:12,400 Speaker 1: you have written in about mangoes. This is very exciting. Yes, 419 00:29:13,000 --> 00:29:16,000 Speaker 1: and we have a lot of mango emails that we're 420 00:29:16,040 --> 00:29:19,720 Speaker 1: going to be reading over the next couple episodes. Very 421 00:29:19,720 --> 00:29:24,320 Speaker 1: excited about it. But for today, will wrote talk about 422 00:29:24,320 --> 00:29:27,120 Speaker 1: perfect timing. I caught your mango episode on the day 423 00:29:27,120 --> 00:29:29,280 Speaker 1: my wife and I returned from a two week vacation 424 00:29:29,360 --> 00:29:35,600 Speaker 1: in Hawaii. While there, we sampled mangoes and numerous dishes. However, 425 00:29:35,960 --> 00:29:39,959 Speaker 1: my favorite was a breakfast we had at Island Vintage Coffee, mango, 426 00:29:40,240 --> 00:29:44,120 Speaker 1: peanut butter and organic white honey on cranberry walnut bread. 427 00:29:45,320 --> 00:29:49,200 Speaker 1: The bread was toasted or warmed Panini style. Amazing. That 428 00:29:49,480 --> 00:29:52,280 Speaker 1: sandwich and a flat white prepared you for a day's 429 00:29:52,480 --> 00:30:00,440 Speaker 1: whale spotting. So I've never thought to pair mango and 430 00:30:00,520 --> 00:30:03,800 Speaker 1: peanut butter. I haven't either, but you best believe I'm 431 00:30:03,840 --> 00:30:09,920 Speaker 1: thinking about it now. That's so good to me, right, 432 00:30:11,480 --> 00:30:21,960 Speaker 1: like jelly component but like something fresh fruit. Yeah. Oh 433 00:30:19,960 --> 00:30:25,760 Speaker 1: h um. Tony Anne wrote listening to your mango episode 434 00:30:25,800 --> 00:30:28,840 Speaker 1: and shouted at my phone, yes it is, to you, 435 00:30:28,960 --> 00:30:32,960 Speaker 1: saying the skin is int edible. It absolutely is edible. 436 00:30:33,320 --> 00:30:35,440 Speaker 1: The skin on some breeds may be thicker and not 437 00:30:35,480 --> 00:30:38,360 Speaker 1: worth chewing, but most can be and are in most 438 00:30:38,400 --> 00:30:41,080 Speaker 1: parts of the world, bitten into and eaten just like 439 00:30:41,120 --> 00:30:47,160 Speaker 1: you would an apple. Uh. Yeah, I feel like I've 440 00:30:47,240 --> 00:30:50,240 Speaker 1: eaten the skin and before I know some of your 441 00:30:50,280 --> 00:30:52,320 Speaker 1: listeners who have already written in are like, but all 442 00:30:52,320 --> 00:30:54,880 Speaker 1: I have more because there's a whole latex thing going 443 00:30:54,920 --> 00:30:59,080 Speaker 1: on here. I feel like the first time I had it, 444 00:30:59,080 --> 00:31:00,640 Speaker 1: it did have the skin on and I ate it. 445 00:31:00,680 --> 00:31:06,360 Speaker 1: But after that, in general, I have not eaten the skin. Ah. 446 00:31:06,440 --> 00:31:11,400 Speaker 1: But I've certainly eaten it before. Okay, all right, I've 447 00:31:11,640 --> 00:31:14,560 Speaker 1: I've accidentally eaten small pieces of it and there were 448 00:31:14,600 --> 00:31:18,640 Speaker 1: no like ill effects. Um. I also do not have 449 00:31:19,520 --> 00:31:22,880 Speaker 1: an allergy to latex or to um or not. I mean, 450 00:31:22,880 --> 00:31:25,800 Speaker 1: not a serious allergy to poison. Sumac or oak or 451 00:31:26,120 --> 00:31:31,080 Speaker 1: ivy so um, so I think I think that that 452 00:31:31,120 --> 00:31:36,600 Speaker 1: the combination of those is why I boldly said, you 453 00:31:36,720 --> 00:31:41,800 Speaker 1: boldly went for no podcaster has gone before. H yeah 454 00:31:41,840 --> 00:31:43,800 Speaker 1: yeah no, but but but but thank you absolutely thank 455 00:31:43,800 --> 00:31:45,840 Speaker 1: you for the correction. Um. I've not personally seen them 456 00:31:45,840 --> 00:31:49,080 Speaker 1: eaten that way, but um, but it makes perfect sense. Yeah, 457 00:31:49,280 --> 00:31:57,840 Speaker 1: especially so many varieties. Oh goodness. Yeah, another craving, craving 458 00:31:58,160 --> 00:32:03,240 Speaker 1: to close this out? Perfect perfect, yep, yep, pick up. 459 00:32:03,280 --> 00:32:06,360 Speaker 1: I'm going the grocery store two days from now to 460 00:32:06,440 --> 00:32:10,480 Speaker 1: work on that grocery lists. Yes, has do you? Thank you. 461 00:32:12,000 --> 00:32:14,080 Speaker 1: Thanks to both those listeners for writing in. If you'd 462 00:32:14,080 --> 00:32:15,320 Speaker 1: like to write to us, we would love to hear 463 00:32:15,320 --> 00:32:18,280 Speaker 1: from you. Our email is hello at saver pod dot com, 464 00:32:18,360 --> 00:32:20,479 Speaker 1: but we're also on social media. You can find us 465 00:32:20,520 --> 00:32:23,800 Speaker 1: on Twitter, Facebook, and Instagram at saver pod, and we 466 00:32:23,840 --> 00:32:26,120 Speaker 1: do hope to hear from you. Savor is production of 467 00:32:26,120 --> 00:32:28,600 Speaker 1: I Heart Radio. For more podcasts my heart Radio, you 468 00:32:28,600 --> 00:32:31,440 Speaker 1: can visit the I Heart Radio app, Apple Podcasts, or 469 00:32:31,480 --> 00:32:34,480 Speaker 1: wherever you listen to your favorite shows. Thanks as always 470 00:32:34,520 --> 00:32:37,400 Speaker 1: to our super producers Dylan Fagin and Andrew Howard. Thanks 471 00:32:37,400 --> 00:32:38,840 Speaker 1: to you for listening and we hope that lot's more 472 00:32:38,920 --> 00:32:40,080 Speaker 1: good things are coming your way.