Original: In 2005, the USDA and FDA lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) to kill the canker bacteria before import.
Simplified: In 2005, the USDA and FDA lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) to kill the canker bacteria before importation.