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Zanthoxylum, also known as Qin pepper, Shu pepper (Materia Medica), Sichuan pepper or mountain pepper, refers to the shrub or tree of the genus Zanthoxylum of the rutaceae family (scientific name: Zanthoxylum) and its fruits.
Aliases: 檓, Da Pepper, Qin Pepper, Shu Pepper, Sichuan Pepper, Da Hong Pao or Mountain Pepper
It is the dry, ripe peel of a shrub or small tree peppercorn or green pepper.
It is dehiscated from the anterior end along the ventral suture or ventral dorsal suture, often in the shape of two lobes connected at the base. The outer surface is dark red, purplish red or brownish red, wrinkled, with numerous punctate raised oil spots; The endocarp is smooth, yellowish, thinly leathery, separated from the mesocarp part and curled; The fruit is leathery, slightly tough, with a specific aroma, and a long-lasting and spicy taste.
In the traditional cooking methods of Sichuan cuisine, peppercorns are used in large quantities. With the popularity of Sichuan cuisine, the planting area and yield of peppercorns have also increased significantly. Even the English name for peppercorns is Sichuan Peppercorn or Sichuanese Peppercorn (i.e. "Sichuan peppercorn"). Among the traditional homemade seasonings in northern China, peppercorns and large ingredients are essential stewed meat ingredients.