Irena is a PhD student in Electrical Engineering. She was drawn to science by a need to understand how and why things work. These days she’s drawn to science communication by a need to explain how and why things work. Her research focuses on developing novel tools for biological data analysis, but her secret interests are plants, animals, food science and science history.
STANFORD — Sichuan peppercorn defies traditional flavor descriptors. At once sharp, meaty and citrusy, it neither bites like the familiar, sneeze-inducing black pepper, nor burns the way sweat-inducing chili peppers do.