Making Bitters from Prickly Ash

Hello All and Sergei.

I have recently been tasting at some prickly ash roots after reading about old recipes making bitters with prickly ash. I take bitters daily for digestive health and love eating foraged dandelion greens on my walks. Has anyone made tinctures or anything else out of prickly ash for a digestive tonic? If so please share anything on the topic including parts used.

I thought this could give some positive vibes to the general negative opinion of prickly ash in my area.

Thanks
Brian

I believe prickly ash is the same as Sechuan peppercorns. The seed coat is used as a spice in some Chinese and other east Asian cooking. It has a pleasantly "cold" burning hotness. From what I've read, there are several species in the genus, so the American species is not necessarily the same as is grown in China, but the culinary properties and uses are the same.

I suppose it's a terrible invasive sometimes, but actually I'd love to get some seed for a certain project.