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Q: Hi Dave,
I’ve just discovered the joy of dried chiles! I get such a kick out of toasting the pods and making my own chile powder. How do you recommend storing dried chiles, such as pasilla and ancho? Also, I understand they have banned the import of Sichuan Pepper into the States. I have had no luck tracking anything down and am wondering if it is available anywhere, perhaps in the ground form. I have a much-loved recipe that calls for fresh ground peppercorns, and have had no luck finding a substitute. Thanks!
–Theresa Schwabe
A: Hello Theresa:
The best way to store pasillas and anchos, to prevent mold or excessive drying, is to double bag them and freeze them. I have not been able to find any information about the banning of Sichuan Pepper, or fagara. You are correct that it is difficult to find, but I tracked down two sources:
http://www.aloha.net/~lambda/spices.htm
http://www.seasonedpioneers.co.uk/
You can substitute black peppercorns or melegueta pepper, the Grains of Paradise.
–Dave
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