tactile experience: szechuan pepper

I’ve been thinking more and more about how important the feel of a drink is. I’m talking literally texturally. I’ve been coming at the idea from a few different directions for a while now, and have just realised that in all cases I’ve been playing with the same concept of messing with the sense of touch.

Most recently I started thinking about if there was a way to make something tickle a little, or give the impression of actual movement beyond carbonation bubbles, and I stumbled across an article about an experiment with Szechuan pepper. Szechuan pepper has a little guy in it called (hydroxyl alpha) sanshool which actually produces a tingling sensation akin to vibration. Apparently this vibration (measured in studies at a frequency of 50.0 Hz: Science20) can give your tongue and lips the impression that a drink of still water is actually fizzy.
This suggestion got me pretty excited, because I have been mulling over some ideas for a drink or drink/food pairing for a while, that might trick you into thinking a still drink was carbonated. Perhaps there is a sound track of the very light, tickling crackling sound of teeny bubbles, or the food, a dust on the rim of the glass or a mousse (emulating carbonation foam) on the top has something like pop rocks in it. Sanshool might solve this! So how to infuse/extract it? Can I find it in foods other than Szechuan pepper?

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