I'm just finishing Fuchsia Dunlop's wonderful book "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China". Reading her descriptions of the fragrant peppercorns permeating any room they are in has reignited my quest for Sichuan Peppercorns.
My original source was the Kowloon Market in Chinatown, long since gone. When the peppercorns were banned I gave up trying to find them but apparently the ban has lifted. The problem is that instead of seeing the big bags of peppercorns, now I only see little spice jars of peppercorns!!!
They still would have to be prepared the same ... [heating until very hot, whirring in the food processor and shaken in a sieve to get the usuable powder] ... so what is the point of buying only the little tiny spice jars?
Does anyone know of a source in Los Angeles to buy bags of Sichuan Peppercorns. I'm willing to drive.