Fiery Chinese peppercorn now OK in U.S.

Lovers of fiery Sichuan cuisine are learning to adapt to U.S. regulations that allow the sale of Sichuan peppercorns, but only weakened after being roasted.

Since 1968, the peppers, which are the dried berry of the prickly ash tree, were banned by the U.S. Food and Drug Adminstration as a potential threat to the citrus industry. Even when shipped dried from China, they could carry a canker, harmless to humans but contagious among plants and for which there is no known cure.

However, it was learned the canker could be killed by roasting the peppers at 14 degrees for 20 minutes, the New York Times said. Now, they are showing up more widely in bags stating they have been heated although they were still available discreetly in many U.S. Chinatowns while banned.

Herman Tang, the manager of New York's Wu Liang Ye restaurant, said his chefs have simply adapted to the 10 percent loss in heat and tingling in the mouth from roasted peppers by using 10 percent more of them in Sichuan dishes.

© Copyright 2005 by United Press International