Dan said "How about Szechuan peppercorns? We have a huge bag that I don't think we could ever completely consume."I, too, have a large bag of Sichaun Peppercorns from Penzey's spices, far too many to use a teaspoon at a time. Still, the only recipes I have only call for a tiny bit of this (until recently illegal in the USA) spice. The Guinea Fowl is from Tender, Vol II by Nigel Slater, and the Poached Chicken is from the Spice Bible, by Jane Lawson.
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