On 2010-07-03, jack > wrote:
>
> "Recipes often suggest lightly toasting and then crushing the tiny
> seedpods before adding them to food. Only the husks are used; the shiny
> black seeds are discarded or ignored as they have a very gritty
> sand-like texture. It is generally added at the last moment."

Maybe it is I who have bogus peppers. OTOH, I get tons of
lemony/citrus flavor and definitely the numbing of the tongue/mouth.
Yet, I see no seeds, discern no "sand-like texture", the pod halves
have been separated, and what remains is mostly husk.

Damn! I think I may have de-seeded szechuan peppers.

nb