I happened to have dinner with some NYC denizens at a Sichuan restaurant the other night, and they mentioned that they can still readily get Sichuan peppercorns at their local grocery (somewhere in Brooklyn). Not even ethnic! Meanwhile, out here in California, they are still scarce.
Anybody have new information on this issue?
(FYI: apparently there is a ban on sichuan peppercorns either nationwide or in certain states because the USDA has found a citrus pest to be commonly associated with them).