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.