Since we were so successful with identifying "bass leaves" as ivy gourd, we may be able to figure out what this spice is. Does anyone know?
Pat Tanumihardja of ediblewords.com came across it in Seattle, where a Lao farmer had used it in a sausage stuffing. Pat didn’t taste it. It looks like Sichuan peppercorns but it’s got a 3-point configuration like star anise (which has 8 points).
Also, what does it taste like and how can one use it?