Different tree, same genus. I'm not sure if all species (of 250+) in the genus have edible fruit, but the berries of several Asian species are harvested for spices, including Sichuan Peppercorns, which are made from the dried berries.
I would bet that the flavor (citrusy, with a numbing effect) is similar among all the species, but varies in strength and pungency. I'm not sure if I would bet that any species is safe to eat, however.
I'll need to look into the ways the tree was used by Native Americans and early settlers. I have known about the use of the bark for decades but don't recall anything about other parts of the tree. Thanks for the information.
I would bet that the flavor (citrusy, with a numbing effect) is similar among all the species, but varies in strength and pungency. I'm not sure if I would bet that any species is safe to eat, however.