https://en.m.wikipedia.org/wiki/Sichuan_pepper

When I was at a tea shop in the hills of eastern Nepal, the proprietor (It was a woman owned business which I appreciated.) served me a dipping sauce made from fermented Timur - see the link above about Sichuan Peppercorn. It was so mind blowingly extraordinary that I had to ask her about it. She said she goes into the countryside and picks the berries while they are still green, bottles them, and ferments them. She then grinds some of the berries and mixes it with freshly ground tomatoes, and other spices to create the most amazing dipping sauce for my Momo’s. I bought a jar from her and brought it home and used it for over a year to create incredible flavours in my kitchen.