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 . 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 .