szechuan pepper...you can find in most of the Chinese Store. Ask for it, if you cannot find on the shelves. The color can be a little bit reddish unlike our which is usually black.

Jimbu probably will not have nay name for it, it's a concept know all over the wrold,Fermented green .In our case, it will be fermanted green himalayan grass to be precious. You can get the same result using the tip of the garlic root (the hairs) or green onion tip, I cannot remember which one preciously. But you collect them, dry them and use it the same way like jimbu. The taste is as good.

Try finding Loopsi, let me know when you get lucky.