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Szechuan peppercorns: availabilty? alternatives?

RandallA | Jan 24, 200403:21 PM

Does anyone have any idea where I could obtain Szechuan peppercorns? As I understand it, importation of them was prohibited over a year ago, because of the possibility of transmission of a citrus canker. Has the situation changed at all since then? Are there any domestic sources?

And if they are not available, can anyone suggest a good substitute? I like to use it to make a “Szechuan pepper-salt” (following a recipe from BarbaraTropp) which I use to season sauteed vegetables.

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