And they're what makes the cuisine so mouth numbingly spicy and the effect can be, well, electric.

而它們就是讓美食變得如此讓人垂涎欲滴的麻辣，而且效果可以說是，電光火石。

It's starting, just spread alot over my mouth, one study shows.

開始了，只是在我的嘴上蔓延了很多，一項研究表明。

The tingling sensation has the same frequency as some power grids, but I noticed growing up in Los Angeles that the peppercorns in the States weren't really that strong.

這種刺痛感和一些電網的頻率是一樣的，但我在洛杉磯長大的時候發現，美國的胡椒粉其實並沒有那麼強烈。

So I had to go to Sichuan to get the real deal.

所以我只好去四川買了真貨。

It's himself succession.

這是他本人的繼承。

We're on our way to honey in the epicenter of peppercorn production in China.

我們正在前往中國花椒生產中心的蜂蜜。

For the Americans out there who onion is to peppercorns, as Napa is wine.

對於美國人來說，洋蔥之於胡椒粉，就像納帕之於葡萄酒一樣。

It is said that the best peppercorns in the world come from here.

據說，世界上最好的花椒就出自這裡。

But whether or not that's actually true, well, we'll find out.

但究竟是不是真的，嗯，我們會知道的。

I met up with Guns Hall, a peppercorn distributor and processor.

我與花椒經銷商和加工廠家群英堂見面了。

He took me to King she, a town in Hanyang that allegedly has the best peppercorns in the country straight.

他帶著我去了漢陽的王舍鎮，據說那裡的花椒是全國直屬最好的。

You can you can you change the way because that way you know, woman a a a uh, a coma, a uh, despite its name, peppercorns aren't actually related to peppers, says Trump.

你可以你可以你可以改變方式，因為這種方式你知道，女人一個一個呃，一個昏迷，一個呃，儘管它的名字，花椒實際上與辣椒無關，特朗普說。

Peppercorns have this sort of like lemony in chemistry, sort of a citrusy flavor, So that sort of gives us a hint that it's in the same family as Citrus species.

花椒有這種像檸檬味的化學成分，有點像柑橘的味道，所以這給了我們一個提示，它是在同一個家庭作為柑橘物種。

Many different species in the Citrus family do have thorns and specifically younger plants.

柑橘科的許多不同種類確實有刺，特別是年輕的植物。

The reason why peppercorn harvesting is so meticulous is because you see these thorns on it, so you have to do everything by hand.

花椒收割之所以一絲不苟，就是因為你看到了上面的這些刺，所以你必須用手去做所有的事情。

You can't just grab it, Andi.

你不能就這樣搶走它，安迪。

That's why it can be quite expensive.

所以它的價格會相當昂貴。

53 year old Lee So Jin has been picking peppercorns for 30 years Now.

53歲的李素珍採摘花椒已經30年了。

She makes roughly $5 for every kilogram picked.

每採摘一公斤，她大概能賺5元錢。

On average, she can pick 10 kg a day during the harvest season, working from sunrise to sunset e your sour mm Sonya.

在收穫季節，她平均每天可以採摘10公斤，從日出到日落工作e你的酸mm索尼婭。

First the peppercorns air dried.

先將花椒風乾。

Then they're put into this machine, which filters out the seed stems and leaves.

然後把它們放進這臺機器裡，過濾掉種子的莖葉。

Before these machines existed, peppercorns had to be decided by hand.

在這些機器出現之前，花椒必須由人工決定。

You can imagine it took a very, very long time home in 18.

可想而知，18年回家的時間非常非常長。

So why social change?

那麼為什麼要進行社會變革呢？

Other?

其他？

No.

不知道

This year, Lentil is selling his peppercorns for $21 per kilogram.

今年，扁豆以每公斤21元的價格出售他的花椒。

Most of his clients are restaurant owners and hot pot chains in China.

他的客戶大多是國內的餐飲老闆和火鍋連鎖店。

But after a whole day in Hanyang, we still wanted to know our peppercorns from here, actually better.

但在漢陽呆了一整天，我們還是想從這裡瞭解我們的花椒，其實更好。

We went to a local market to find out.

我們去了當地的市場一探究竟。

Maybe we're getting.

也許我們正在得到。

Actually, we're able to smell the difference.

其實，我們能夠聞到不同的味道。

This has a much more floral taste compared to the other peppercorn, which is from a different part of the time, which was much more of a savory, dull note.

與另一款花椒相比，這款花椒的味道更有花香，這款花椒來自不同的時代，它的味道更多的是鹹味，沉悶的味道。

For a second opinion, we asked entrepreneur Jennie Gow for her take.

對於第二種意見，我們請企業家Jennie Gow談談她的看法。

Gow was born in Sichuan and imports honey in peppercorns to the States.

高氏出生於四川，進口花椒蜜到美國。

From my experience, it is the most fragrant that I've ever experienced.

從我的經驗來看，這是我經歷過的最香的一次。

The locals will say that it's because of the topography is because of like it's the climate being high in the mountains.

當地人會說，這是因為地形是因為像它的氣候在高山上。

Then why aren't peppercorns in the states as fragrant?

那為什麼美國的花椒沒有那麼香呢？

The answer is a Siris of weird import regulations.

答案是一個奇怪的進口法規的Siris。

For years, most of the best peppercorns in the states were smuggled in.

多年來，各州最好的花椒大多是走私進來的。

They were banned between 1968 and 2000 and five because they could potentially harbor a bacterial disease called Citrus canker.

它們在1968年到2000年之間被禁止，五是因為它們可能會滋生一種叫做柑橘癰的細菌性疾病。

That ban was lifted in 2000 and five, but only on the condition that the peppercorns were heated to kill bacteria.

這一禁令在2000年和5年被取消，但前提是必須對花椒進行加熱以殺死細菌。

One of them told me, Oh, he assured me that they hit him for a now, er so you know, that's clearly not good for the oil content s.

其中一個人告訴我，哦，他向我保證，他們打他一個現在，呃，所以你知道，這顯然不是很好的油含量s。

So therefore, the potency, the flavor, the aroma, fragrance, you know, um not ideal today People don't have to do that anymore.

所以，是以，效力，味道，香氣，香味，你知道，嗯不理想的今天，人們沒有做了。

But if you know about this regulation change.

但如果你知道這個法規的變化。

But the latest footnote, it said if Sichuan peppercorns come into the country, just inspect and release.

但最新的註解，說的是如果四川花椒進入國內，只需驗收放行即可。

In other words, no longer was it necessary.

換句話說，已經沒有必要了。

Tohave keep treatment or their certificate.

要保留治療或他們的證書。

But no one knew this.

但沒有人知道這些。

I mean, there was no announcement.

我的意思是，沒有宣佈。

There was no press release.

沒有發佈新聞稿。

As a result, most peppercorns in the States are still he treated, which dilutes their potency.

是以，美國的大部分花椒還是經過他處理的，這就稀釋了花椒的功效。

We're still heat treating and overheat, treating some of them.

我們還在熱處理和過熱，處理一些。

And you know, when I try to condone share this good news, they were they were not convinced.

你知道嗎，當我試著寬恕分享這個好消息時，他們是他們不相信。

E think the biggest problem is that you know there's demand for the best Sichuan pepper within China, and then you know the importers who bring over giant amounts of it here for the supermarkets.

E認為最大的問題是，你知道中國國內對最好的川椒有需求，然後你知道進口商把大量的川椒帶到這裡來供超市使用。

They really they bring over the least expensive.

他們真的是他們帶過來的最便宜的。

It's been the lowest quality, full of seeds and twigs.

它的品質一直是最低的，滿是種子和樹枝。

And when it comes to peppercorns, most Americans don't get the best.

而說到花椒，大多數美國人都沒有吃到最好的。

So to experience the real deal, you might have to come to China.

所以要想體驗真實的感受，你可能要來中國。

There are many ways to use peppercorns.

花椒的使用方法有很多。

They generally come in two types green and red, three green, have more floor notes, and they're often paired with fish or use as a garnish.

它們一般有綠色和紅色兩種，三綠，有較多的樓盤氣息，它們經常與魚搭配或作為點綴使用。

Red peppercorns are more common, and they're usually roasted before they're used here.

紅花椒比較常見，這裡一般都是先烤熟再用。

It's sprinkled on as a powder.

是以粉末的形式灑上去的。

Here.

給你

It's being used in hot pot and cooked whole in stir fry.

正在火鍋裡用，炒菜時整條煮。

They can even be made into oil.

它們甚至可以被製成油。

In some parts of Sichuan, the leaves of the peppercorn tree are deep fried and eaten as well.

在四川的一些地方，花椒樹的葉子也被炸著吃。

Oh, it's like Tim Perot in terms of texture, but then you get that numbing E right afterwards.

哦，這就像蒂姆-佩羅在質感方面，但之後你會得到那個麻木的E。

But where does that numbing sensation come from?

但這種麻木的感覺從何而來？

There's multiple analog in system peppercorn, but the main one is hydroxy alpha sensual.

系統花椒中有多種類似物，但主要是羥基α感性。

Three.

三號

Chemical produces a similar effect.

化學品也會產生類似的效果。

Anesthetics used in surgery.

手術中使用的麻醉劑。

Like any spice, it loses its potency after a while, especially when you expose it to things like the air and like heat.

像任何香料一樣，它在一段時間後就會失去效力，特別是當你把它暴露在空氣和喜歡熱的東西中。

Obviously, when it's first harvested in August, it's the most potent.

很明顯，8月剛收穫時，它的藥效是最強的。

When it's in the freezer, it you can make it extend a lot longer.

當它在冷凍室，它你可以使它延長很多時間。

It seems like a lot of work for a little spice.

為了一點調料，似乎很費勁。

But there's something about the peppercorn buzz that keeps people coming back.

但有一些關於胡椒粉的嗡嗡聲，讓人們回來。

Um, yeah, I think so.

嗯，是的，我想是的。

Remember, sort of experiencing the peppercorn.

記得，算是體驗了一把花椒。

It's not just one compound, but really the synergy of all of these different biochemical coming together.

這不僅僅是一種化合物，而是真正的所有這些不同的生物化學的協同作用在一起。

There's so much variation in sort of that flavor that we're getting and that physiological sensation, I think it's sort of a wonderful plan to explore and get to know better.

有這麼多的變化，算是我們得到的那個味道和生理感覺，我覺得這算是一個很好的計劃，可以更好的去探索和了解。

Yeah, mhm.

是啊，嗯。