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Szechuan Pepper is back
Yesterday's San Jose Mercury food section had an article about the
imminent return of Szechuan pepper to the US. Evidently, heating the pepper to >140 deg F for 10 mins is enough to kill the citrus canker that caused its ban. The article went on to say that although none has been found locally, Draeger's is hot on the trail. Good thing, as my horded stash is almost gone. nb |
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