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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 damag

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.