I started to make a duck recipe that calls for Sichuan peppercorns. I couldn't find these peppercorns in my store so I did a Google search to see what type of peppercorn could be substituted. I discovered that Sichuan peppercorns cannot be purchased anywhere in the US. It also appears that there is not really any other peppercorn that can be substituted without significantly changing the recipe.
Has anyone had any luck substituting a different peppercorn for the Sichuan peppercorn?
They were banned because they apparently carried some type of agricultural disease. Now I think they are heated to kill off these bacteria and then imported. Which is wonderful news for us cooks, because there is really no substitute for this distinct flavor.
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