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I am a fan of ‘Mala’. But it’s not true that it was banned. Growing Sichuan pepper tree was banned for some years due to quarantine rules. At least here in CA,

I am a fan of ‘Mala’. But it’s not true that it was banned. Growing Sichuan pepper tree was banned for some years due to quarantine rules. At least here in CA, as an Ag state grossing 45 billion/year, it was a risk. Sichuan pepper isn’t a true pepper but it’s of the citrus family. The Asian Psyllid and citrus greening is devastating to CA’s citrus crop and they clamped down hard on citrus crops. The ban was lifted some years ago. Altho the quarantine still exists between counties in CA. Example: I can’t buy a citrus plant from Sonoma county and plant it in my garden in Solano county. And this is even more significant because our vineyards would be devastated and they bring in a lot of $$ even though citrus is relatively small in CA. Only 250k acres. It’s tiny compared to lettuce, strawberries, almonds and pistachios etc. each one of 3-5 billion dollars in state ag income. Japanese sansho is similar. There are many Asian cultivars that give the numbing effect. But Sichuan peppers are my favourite.

nneonneo 7y ago
Importing it was banned for several decades from 1968 to 2005, and then until 2017 it had to be heated to a high temperature to be importable (which could damage the culinary properties). Source: https://slate.com/news-and-politics/2017/10/why-its-so-hard-to-get-sichuans-world-famous-peppers-in-america.html https://slate.com/news-and-politics/2017/10/why-its-so-hard-... Yes, it was due to a concern over the huajiao’s potential to carry citrus diseases into the US. I think it’s fair to say it was banned for quite a long time and restricted thereafter.
- jelliclesfarm 7y ago
  Yes. You are right. But I think there was a loophole where it could be imported if it’s part of a paste or chili oil mixture. Restaurants were able to procure it but not in the form they liked. I was approached by a restaurant group to grow it for them and I couldn’t. I suggested Japanese Sansho to which I had access..but it was just one tree..and it wasn’t an acceptable substitute. And then I tried with spilanthes/toothache plant which is an annual. And they didn’t like it either. But the herbalists co op said that they will take it all and so it wasn’t a complete loss for me. And I grew it for a few years. Sichuan pepper is really an unique taste profile. I would very much like to grow it if possible in the future.

nneonneo 7y ago

Importing it was banned for several decades from 1968 to 2005, and then until 2017 it had to be heated to a high temperature to be importable (which could damage the culinary properties). Source: https://slate.com/news-and-politics/2017/10/why-its-so-hard-to-get-sichuans-world-famous-peppers-in-america.html https://slate.com/news-and-politics/2017/10/why-its-so-hard-... Yes, it was due to a concern over the huajiao’s potential to carry citrus diseases into the US. I think it’s fair to say it was banned for quite a long time and restricted thereafter.

jelliclesfarm 7y ago
Yes. You are right. But I think there was a loophole where it could be imported if it’s part of a paste or chili oil mixture. Restaurants were able to procure it but not in the form they liked. I was approached by a restaurant group to grow it for them and I couldn’t. I suggested Japanese Sansho to which I had access..but it was just one tree..and it wasn’t an acceptable substitute. And then I tried with spilanthes/toothache plant which is an annual. And they didn’t like it either. But the herbalists co op said that they will take it all and so it wasn’t a complete loss for me. And I grew it for a few years. Sichuan pepper is really an unique taste profile. I would very much like to grow it if possible in the future.