It's sort of surprising to me the West hasn't exploited mahlab as a flavor. It's delicious.
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Replying to @JasonKuznicki
@JasonKuznicki You're talking the Szechuan hot-tingly/numbing two-step?1 reply 0 retweets 0 likes -
Replying to @ChaseMadar
@ChMadar I'm talking about the middle eastern ground sour cherry pits. Szechuan peppercorns are a different thing.1 reply 0 retweets 0 likes
Replying to @JasonKuznicki
@JasonKuznicki Ah, that's the ma-la http://en.wikipedia.org/wiki/Mala_sauce
6:24 PM - 12 Jan 2013
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