Eat pepper clearly: you should know the characteristics and origin of these 39 kinds of native pepper.

Zanthoxylum bungeanum is a traditional condiment and spice in China. There are 39 species of Zanthoxylum bungeanum native to China, which reach Liaodong Peninsula in the north, Hainan Island in the south, Taiwan Province Province in the east and southeastern Tibet in the west.

Zanthoxylum plants originating in China mainly have the following kinds:

Zanthoxylum bungeanum is also called Qin pepper, Feng Jiao pepper and Shu pepper. Zanthoxylum bungeanum has been cultivated in Gansu for more than two thousand years. Jia Sixie, an outstanding agronomist in the Northern Wei Dynasty, recorded in The Book of Qi Yao Min: "Shu teaches Wudu and Qin teaches Tianshui". Zanthoxylum bungeanum in Longnan and Tianshui areas of Gansu Province is famous for its rich aroma, pure hemp taste and bright color, and it was listed as a tribute in the Tang Dynasty.

The origin of Zanthoxylum bungeanum starts from the southeast in the north, reaches the northern slope of Wuling in the south (located between Jiangxi, Hunan, Guangdong and Guangxi provinces (autonomous regions), is the watershed of the Yangtze River and the Pearl River basin, and is the general name of Dayu Mountain, Yuechengling, Qitianling, Mengzhuling and Dupangling), reaches the coastal areas of Jiangsu and Zhejiang in the southeast, and reaches the southeast of Tibet in the southwest. Not produced in Taiwan Province, Hainan and Guangdong. It is common in plains to mountainous areas with high altitude, and it is also planted on the hillside with an altitude of 2500 meters in Qinghai.

Zanthoxylum bungeanum in northwest Yunnan usually has developed stamens on its female flowers, and the size of its perianth sometimes varies greatly.

Zanthoxylum bungeanum in Shaanxi, southern Gansu, western and northwestern Sichuan has large serrated leaflets, slender fruit stalks and small cracked petals, but the color is bright red, purple or magenta.

In other areas of Zanthoxylum bungeanum, the fruit stalks are generally thick and short, and the fruit-dividing petals are mostly dark reddish brown after drying. The flowering period of Zanthoxylum bungeanum born in the south is early, about mid-March, and the fruiting period is also early, but the oil content of the peel is not as high as that in the north.

Qinghai, Ningxia, Gansu, Shaanxi and Sichuan are the best, and Liaoning, Hebei, Shandong, Henan and Shanxi are also excellent.

Zanthoxylum bungeanum in the market varies with the origin and harvest season, and there are many commodity names:

Sichuan pepper, or Sichuan red pepper, also known as Dahongpao, is produced in parts of northwest and southwest China.

The pericarp is ruddy, oily, convex, fragrant, spicy, seedless, crisp, and the endocarp is yellow and white, with the best quality. As for those with reddish skin, small grains and closed mouths (the seeds are not cracked), their taste is impure and they are defective.

Wild pepper, also known as pepper, pepper, pepper and so on. , mainly distributed in the mountain bushes south of the Yangtze River and north China, and produced in Qinghai, Gansu, Shandong, Henan, Anhui, Jiangsu, Zhejiang, Hubei, Jiangxi, Taiwan Province, Fujian, Hunan and northeast Guizhou.

Wild Zanthoxylum bungeanum grows in flat land, low mountain or slightly high mountain sparse forest or dense forest, which likes sunshine and bears drought. It is suitable for the growth of warm and wet loam and sandy loam with deep soil layer, with strong germination ability, cold resistance, drought resistance, sunshine preference, strong disease resistance, long life of hidden buds, strong pruning and waterlogging resistance, and short-term waterlogging can cause death.

Zanthoxylum bungeanum fruit, as a herbal medicine, is warm in nature, pungent in taste and numb in tongue, and has the effects of warming the middle warmer to dispel cold, invigorating the stomach to remove dampness, relieving pain and killing insects, detoxifying and regulating qi, relieving itching and removing fishy smell. It can be used for the treatment of joint pain, abdominal pain, diarrhea, ascaris, vulva pruritus and other diseases caused by food retention, abstinence from alcohol, hiccup, vomiting, wind-cold-dampness.

Sichuan Zanthoxylum bungeanum and Shaanxi Zanthoxylum bungeanum, also known as Dajin Zanthoxylum bungeanum, Pishi Zanthoxylum bungeanum and Xiao Ye Zanthoxylum bungeanum. This species can be used as the rhizome of Zanthoxylum bungeanum. Aromatic oil can be extracted from pericarp, and oil can also be squeezed from seeds. Shaanxi, Gansu (Huixian and Chengxian) and Sichuan (Daikin, Lixian and Chonghua).

Bamboo leaves pepper is also called bamboo leaves pepper, foreign pepper, dog pepper and double-sided needle. The peel has a strong hemp smell, but the smell is slightly worse. South to Shandong, south to Hainan, southeast to Taiwan Province Province, southwest to southeast Tibet.

The whole plant has the smell of pepper, the fruit is numb, the bitterness and spicy taste are stronger than that of pepper, and the peel is the hottest. The new shoots are purplish red. The root is thick, the skin is rough, there is a cork layer, it is muddy yellow, and the endothelium is sulfur, which is very spicy.

Fruit is also used as a condiment and preservative for food, and is bought as a substitute for pepper in Jiangsu, Jiangxi, Hunan and Guangxi. There is a small amount of cultivation in mountainous areas, or as the rhizome of pepper.

Usually shrubs, the height is 1 ~2 meters; The stems and branches have short spines, the base of the spines are flat on both sides, and the shoots are dark purple.

Generally, it grows in most provinces and regions north of Wuling and south of Liaoning, but not in Yunnan. It grows in many habitats, such as sparse forests or bushes or rocks, from plains to mountainous areas with an altitude of 800 meters. Korea and Japan are also distributed.

In addition, Zanthoxylum plants also include Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum heterophyllum, Zanthoxylum microphyllum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Zanthoxylum bungeanum and Zanthoxylum bungeanum bungeanum.

The main content of this paper comes from the book Management and Pruning of High Quality and High Yield Zanthoxylum bungeanum.