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Heat-treated Sichuan peppercorns--anybody tried?

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Heat-treated Sichuan peppercorns--anybody tried?

aromatherapy | Feb 25, 2003 11:32 AM

I recently saw (but did not buy) a package of Sichuan peppercorns in a Boston-area market* that were labeled "heated to [114, I think] degrees F." Assume this is to deal with the citrus canker threat. Has some more enterprising person has done a taste test?

* Jin Mi Co, Walnut St., Newtonville.

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