291979 Sat Feb 22 09:53:04 -0800 2003 10 27 General Chowhounding Topics 0 1591796 forgive me if this has already been posted about, but it was big news to me...yesterday i intended to make a big batch of barbara tropp's(china moon cafe)essential roasted szechuan peppercorn and salt. i dashed over to chicago's wonderful store, The Spice House(second generation Penzey'), to pick up the peppercorns. 2 weeks ago, i was told, the FDA swooped in, badges out, and confiscated all the s.p. in the place, as they did all over the country. there is some new virus in the peppercorns that will damage citrus. obviously, a big crop in the US, so there will be no more s.p. for possibly many years to come.patty erd, the spice house owner says usually a 3-5 year ban goes into place when something like this happens. this will clearly rock the world of the chinese restaurant. i dont know if there is anything that can substitute for the unique flavor of the szechuan peppercorn. so if you've got any in the house, enjoy them while you can. joan Sat Feb 22 09:53:04 -0800 2003 0 joan 1 1591799 This was discussed about 3 month ago on the San Francisco board (thread below). We knew the supply was drying up, but I hadn't heard of the Feds staging raids on suppliers before. I think the SF Bay Area hounds scooped up the last remaining stock before the FDA got to it. Link: http://www.chowhound.com/topics/show/22135#81392 Sat Feb 22 11:12:38 -0800 2003 1591796 0 Gary Soup 1 1591839 If anyone is trading in black market szechuan peppercorns or knows of a legal source please let me know. My Tangerine Spice Chicken isn't the same without them. TIA Sat Feb 22 18:50:32 -0800 2003 1591796 0 AGM/Cape Cod 2 1591853 How about Canada? Sat Feb 22 22:27:02 -0800 2003 1591839 0 Dylan 2 1591871 If you are desperate, you might try using Sansho, the Japanese pepper, made from berries that are related to the Szechuan berry. This is still available, I believe, and used to be carried by Phoenix Fruit in Orleans. I would be curious about any experience out there in making this substitution - or any other. Pat G. Sun Feb 23 08:31:11 -0800 2003 1591839 0 Pat Goldberg 2 1595425 You can get 2 oz. for $6 legally (plus shipping) from Link: http://www.thecmccompany.com/chin.htm Mon Dec 22 17:20:53 -0800 2003 1591839 0 Julian 1 1591974 I saw some recently in the Boston area that were labeled "have been heated to [114 or something like that] degrees F." Anybody taste-tested? Mon Feb 24 11:38:01 -0800 2003 1591796 0 aromatherapy 2 1591984 Where in Boston? We are coming into the city on Saturday for a stock up run- wine, cheese, Chinese ingredients etc. I would like to pick these up too. TIA Mon Feb 24 12:28:31 -0800 2003 1591974 0 AGM/Cape Cod 3 1592003 I've no idea if they are in Chinatown, would assume they are but haven't looked. I saw them at a little shop on Walnut Street in Newtonville, near the Star Market (Shaw's now, I guess), that I can never remember the name of. Mon Feb 24 14:16:03 -0800 2003 1591984 0 aromatherapy 4 1592025 Jin Mi Co. Mon Feb 24 15:54:23 -0800 2003 1592003 0 mirage 1 1592301 Does anyone know where to find a primary source for this USDA ban? I have found many secondary references to this ban. Sichuan pepper comes from the prickly ash Zanthoxylum fagara. This species is a member of the Rutaceae (citrus) family, and may harbor the citrus canker bacterium, which is apparently a threat to US citrus crops. However, I don't really know where to look to find the import regulations specifying this. I am under the impression that the majority of imported spices are already chemically fumigated or irradiated to destroy microorganisms, so I am wondering why this is not also possible for the Sichuan peppercorn. The only thing that I can think of is that if there is a disease causing virus, such procedures may not be effective. Does anybody know anything more? Wed Feb 26 03:33:48 -0800 2003 1591796 0 ericf