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Sichuan pepper

April 27, 2024

Sichuan pepper (Chinese: 花椒; pinyin: huājiāo; Nepali: टिमुर, romanized: timur) (Zanthoxylum piperitum), also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, in Nepal, and in northeast India. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. It is made from plants of the genus Zanthoxylum in the family Rutaceae, which includes citrus and rue.[1]

Sichuan pepper
Chinese花椒
Literal meaningFlower pepper

When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool.[2] The spice has the effect of transforming other flavors tasted together or shortly after. It is used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as málà (Chinese: 麻辣; 'numb-spiciness').

Species and cultivars edit

 
Newly harvested Sichuan pepper (known locally as 大红袍花椒, dà hóng páo huā jiāo[3]), left out to dry in the sun, Linxia County, Gansu Province, in Northwest China
 
A handful of green Sichuan peppercorn

Sichuan peppers have been used for culinary and medicinal purposes in China for centuries with numerous Zanthoxylum species called huājiāo (lit. "flower pepper"). Commonly used sichuan peppers in China include hónghuājiāo (Chinese: 红花椒), or red Sichuan peppercorns, which are harvested from Zanthoxylum bungeanum, and qīnghuājiāo (Chinese: 青花椒) or májiāo (Chinese: 麻椒), green Sichuan peppercorns, harvested from Zanthoxylum armatum. Fresh green Sichuan peppercorns are also known as téngjiāo (Chinese: 藤椒).[4] Red Sichuan pepper is typically characterized as stronger-tasting, while green Sichuan pepper is milder but fragrant and has a stronger numbing effect.[5][4] Over the years, Chinese farmers have cultivated multiple strains of these two varieties.[6] Zanthoxylum simulans, known as Chinese-pepper or flatspine prickly-ash, is the source of another red Sichuan peppercorn.[7]

Zanthoxylum armatum is found throughout the Himalayas, from Kashmir to Bhutan, as well as in Taiwan, Nepal, China, Philippines, Malaysia, Japan, and Pakistan,[8] and is known by a variety of regional names, including timur (टिमुर) in Nepali and Hindko,[9] yer ma (གཡེར་མ) in Tibetan[10] and thingye in Bhutan.[11]

Other Zanthoxylum spices edit

See also: Culinary use of other Xanthoxylum species

Zanthoxylum gilletii is an African variety of genus Zanthoxylum used to produce spice uzazi. Similarly, other Zanthoxylum species are harvested for spice and season production in a number of cultures and culinary traditions. These spices include andaliman, chopi, sancho, sanshō, teppal, and tirphal.[citation needed]

Culinary uses edit

Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration,[12] due to the presence of hydroxy-alpha sanshool. Food historian Harold McGee describes the effect of sanshools thus:

"...they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive, and so perhaps cause a kind of general neurological confusion."[13]

Chinese cuisine edit

 
Chengdu-style ma la hotpot with heavy use of Sichuan pepper

Whole, green, freshly picked Sichuan pepper may be used in cooking, but dried Sichuan pepper is more commonly used. Once dried, the shiny black seeds inside the husk are discarded, along with any stems; the husk is what we know as Sichuan pepper or peppercorn.[citation needed]

The peppercorn may be used whole or finely ground, as it is in five-spice powder.[14] Ma la sauce (Chinese: 麻辣; pinyin: málà; literally "numbing and spicy"), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Chongqing hot pot.[15]

Sichuan pepper is also available as an oil (Chinese: 花椒油, marketed as either "Sichuan pepper oil", "Bunge prickly ash oil", or "huajiao oil"). Sichuan pepper infused oil can be used in dressing, dipping sauces, or any dish in which the flavor of the peppercorn is desired without the texture of the peppercorns themselves.[16]

Hua jiao yan (simplified Chinese: 花椒盐; traditional Chinese: 花椒鹽; pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, toasted and browned in a wok, and served as a condiment to accompany chicken, duck, and pork dishes.[17]

The leaves of the sichuan pepper tree are also used in soups and fried foods.[18]

Other regions edit

One Himalayan specialty is the momo, a dumpling stuffed with vegetables, cottage cheese, or minced yak or beef, and flavored with Sichuan pepper, garlic, ginger, and onion.[19] In Nepal, the mala flavor is known as timur (टिमुर).[20]

Medicinal uses edit

In Traditional Chinese medicine, Zanthoxylum bungeanum has been used as a herbal remedy. It is listed in the Pharmacopoeia of the People's Republic of China and is prescribed for ailments as various as abdominal pains, toothache, and eczema. However, Szechuan pepper has no indications or accepted case for use in evidence-based medicine. Research has revealed that Z. bungeanum can have analgesic, anti-inflammatory, antibacterial, and antioxidant effects in model animals and cell cultures.[21] In rabbits, Z. armatum was experimentally investigated for its potential use in treating gastrointestinal, respiratory, and cardiovascular disorders.[22]

Phytochemistry edit

Important compounds of various Zanthoxylum species include:

Historical US import ban edit

From 1968 to 2005,[24] the United States Food and Drug Administration banned the importation of Sichuan peppercorns because they were found to be capable of carrying citrus canker (as the tree is in the same family, Rutaceae, as the genus Citrus). This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U.S. The import ban was only loosely enforced until 2002.[25]

In 2005, the USDA and FDA allowed imports,[26] provided the peppercorns were heated for ten minutes to approximately 140 °F (60 °C) to kill any canker bacteria.[27] Starting in 2007, the USDA no longer required peppercorns to be heated, fully ending the import ban on peppercorns.[28]

See also edit

References edit

Citations edit

  1. ^ Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. S2CID 1057880.
  2. ^ Holliday, Taylor (23 October 2017). "Where the Peppers Grow". Slate.com. Retrieved 15 October 2020.
  3. ^ 临夏县概况 (Linxia County overview)
  4. ^ a b "Sichuan Peppercorn | China Sichuan Food". 22 April 2015.
  5. ^ "花椒，藤椒，麻椒，如何区分及不同的使用方法！-美食频道-手机搜狐". Sohu.
  6. ^ Xiang, Li; Liu, Yue (April 2016). "The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat". Frontiers in Plant Science. 7: 467. doi:10.3389/fpls.2016.00467. PMC 4835500. PMID 27148298.
  7. ^ "Xanthoxylum Simulans - North Carolina State University fact sheet".
  8. ^ Kanwal, Rabia; Arshad, Muhammed (22 February 2015). "Evaluation of Ethnopharmacological and Antioxidant Potential of Zanthoxylum armatum DC". Journal of Chemistry. 2015: 1–8. doi:10.1155/2015/925654.
  9. ^ Kala, Chandra Prakash; Farooquee, Nehal A; Dhar, Uppeandra (2005). "Traditional Uses and Conservation of Timur (Zanthoxylum armatum DC.) through Social Institutions in Uttaranchal Himalaya, India". Conservation and Society. 3 (1): 224–230. Retrieved 15 October 2020.
  10. ^ "Some Spices and Ingredients". simplytibetan.com. 16 December 2011. Retrieved 15 October 2020.
  11. ^ Tshering Dema. "Kingdom Essences: An Essential Oil Brand Which Harnesses Natural Ingredients From Rural Bhutan". DailyBhutan.com. Retrieved 15 October 2020.
  12. ^ Hagura, Nobuhiro; Barber, Harry; Haggard, Patrick (7 November 2013). "Food vibrations: Asian spice sets lips trembling". Proceedings of the Royal Society B: Biological Sciences. 280 (1770): 20131680. doi:10.1098/rspb.2013.1680. PMC 3779329. PMID 24026819.
  13. ^ McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. p. 429. ISBN 978-1-4165-5637-4.
  14. ^ "How to Make Five-Spice Powder". thewoksoflife.com. 3 February 2020. Retrieved 16 October 2020.
  15. ^ Holliday, Taylor (7 February 2020). "Sichuan Mala Hot Pot, From Scratch (Mala Huo Guo with Tallow Broth)". themalamarket.com. Retrieved 15 October 2020.
  16. ^ "Sichuan Peppercorn Oil". thewoksoflife.com. 3 April 2020. Retrieved 6 October 2020.
  17. ^ "Fragrant crispy duck with Sichuan pepper salt (香酥鸭)". soyricefire.com. 18 November 2012. Retrieved 15 October 2020.
  18. ^ Crispy Pie Made of Tender Pepper Leaves, retrieved 27 June 2021
  19. ^ Nguyen, Andrea (19 November 2009). "Recipe: Tibetan Beef and Sichuan Peppercorn Dumplings ('Sha Momo')". NPR. Retrieved 15 October 2020.
  20. ^ Gritzer, Daniel; Dunlop, Fuchsia (13 January 2020). "Get to Know Málà, Sichuan Food's Most Famous Flavor". seriouseats.com. Retrieved 15 October 2020.
  21. ^ Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808.
  22. ^ Khan, Arif; Gilani, Anwar-ul Hassan (January 2009). "Pharmacological Basis for the Medicinal Use of Zanthoxylum armatum in Gut, Airways and Cardiovascular Disorders". Phytotherapy Research. 24 (4): 553–8. doi:10.1002/ptr.2979. PMID 20041426. S2CID 22485048. Retrieved 16 October 2020.
  23. ^ Wijaya, CH; Triyanti, I; Apriyantono, A (2002). "Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)". Food Science and Biotechnology. 11 (6): 680–683.
  24. ^ "eCFR — Code of Federal Regulations". www.ecfr.gov. Retrieved 20 March 2018.
  25. ^ Landis, Denise (4 February 2004). "Sichuan's Signature Fire Is Going Out. Or Is It?". The New York Times. p. F1.
  26. ^ Amster-Burton, Matthew (17 May 2017). "Everything You Ever Wanted to Know About Sichuan Peppercorns". Village Voice. Retrieved 27 October 2020.
  27. ^ Holliday, Taylor (23 October 2017). "Where the Peppers Grow". Slate. Retrieved 27 October 2020.
  28. ^ "China's Sichuan Peppercorns -- Banned From the US No More - USDA". www.usda.gov.

Sources edit

  • Hu, Shiu-ying (2005). Food plants of China (preview). Vol. 1. Chinese University Press. ISBN 9789629962296.
  • Zhou, Jiaju; Xie, Guirong; Yan, Xinjian (2011). Encyclopedia of Traditional Chinese Medicines - Molecular Structures (preview). Vol. 1. Springer. ISBN 9783642167355.
  • Zhang, Dianxiang; Hartley, Thomas G. (2008). "1. Zanthoxylum Linnaeus, Sp. Pl. 1: 270. 1753". Flora of China. 11: 53–66. PDF

External links edit

 
Wikimedia Commons has media related to Sichuan pepper.
  • Recipes
    • Sichuan Bang Bang Chicken
    • Dry-fried Sichuan Beef
    • Chongqing Chicken With Chilies (La Zi Ji)
    • Sichuan Mala Hot Pot
    • Tibetan Beef and Sichuan Peppercorn Dumplings ('Sha Momo')
    • How to Make Five-spice Powder

April 27, 2024
sichuan, pepper, chinese, 花椒, pinyin, huājiāo, nepali, romanized, timur, zanthoxylum, piperitum, also, known, szechuan, pepper, szechwan, pepper, chinese, prickly, chinese, pepper, mountain, pepper, mala, pepper, spice, commonly, used, sichuan, cuisine, china,. Sichuan pepper Chinese 花椒 pinyin huajiao Nepali ट म र romanized timur Zanthoxylum piperitum also known as Szechuan pepper Szechwan pepper Chinese prickly ash Chinese pepper Mountain pepper and mala pepper is a spice commonly used in Sichuan cuisine in China in Nepal and in northeast India Despite its name Sichuan pepper is not closely related to black pepper or chili peppers It is made from plants of the genus Zanthoxylum in the family Rutaceae which includes citrus and rue 1 Sichuan pepperChinese花椒Literal meaningFlower pepperTranscriptionsStandard MandarinHanyu PinyinhuajiaoWade Gileshua1 chiao1IPA xwa tɕja ʊ Yue CantoneseYale Romanizationfaa jiuJyutpingfaa1 ziu1IPA faː tsiːu Southern MinHokkien POJhoa chioTai lohua tsio When eaten Sichuan pepper produces a tingling numbing effect due to the presence of hydroxy alpha sanshool 2 The spice has the effect of transforming other flavors tasted together or shortly after It is used in Sichuan dishes such as mapo doufu and Chongqing hot pot and is often added together with chili peppers to create a flavor known as mala Chinese 麻辣 numb spiciness Contents 1 Species and cultivars 1 1 Other Zanthoxylum spices 2 Culinary uses 2 1 Chinese cuisine 2 2 Other regions 3 Medicinal uses 4 Phytochemistry 5 Historical US import ban 6 See also 7 References 7 1 Citations 7 2 Sources 8 External linksSpecies and cultivars edit nbsp Newly harvested Sichuan pepper known locally as 大红袍花椒 da hong pao hua jiao 3 left out to dry in the sun Linxia County Gansu Province in Northwest China nbsp A handful of green Sichuan peppercorn Sichuan peppers have been used for culinary and medicinal purposes in China for centuries with numerous Zanthoxylum species called huajiao lit flower pepper Commonly used sichuan peppers in China include honghuajiao Chinese 红花椒 or red Sichuan peppercorns which are harvested from Zanthoxylum bungeanum and qinghuajiao Chinese 青花椒 or majiao Chinese 麻椒 green Sichuan peppercorns harvested from Zanthoxylum armatum Fresh green Sichuan peppercorns are also known as tengjiao Chinese 藤椒 4 Red Sichuan pepper is typically characterized as stronger tasting while green Sichuan pepper is milder but fragrant and has a stronger numbing effect 5 4 Over the years Chinese farmers have cultivated multiple strains of these two varieties 6 Zanthoxylum simulans known as Chinese pepper or flatspine prickly ash is the source of another red Sichuan peppercorn 7 Zanthoxylum armatum is found throughout the Himalayas from Kashmir to Bhutan as well as in Taiwan Nepal China Philippines Malaysia Japan and Pakistan 8 and is known by a variety of regional names including timur ट म र in Nepali and Hindko 9 yer ma གཡ ར མ in Tibetan 10 and thingye in Bhutan 11 Other Zanthoxylum spices edit See also Culinary use of other Xanthoxylum species Zanthoxylum gilletii is an African variety of genus Zanthoxylum used to produce spice uzazi Similarly other Zanthoxylum species are harvested for spice and season production in a number of cultures and culinary traditions These spices include andaliman chopi sancho sanshō teppal and tirphal citation needed Culinary uses editSichuan pepper is an important spice in Chinese Nepali Kashmiri north east Indian Tibetan and Bhutanese cookery of the Himalayas Sichuan pepper has a citrus like flavor and induces a tingling numbness in the mouth akin to a 50 hertz vibration 12 due to the presence of hydroxy alpha sanshool Food historian Harold McGee describes the effect of sanshools thus they produce a strange tingling buzzing numbing sensation that is something like the effect of carbonated drinks or of a mild electric current touching the terminals of a nine volt battery to the tongue Sanshools appear to act on several different kinds of nerve endings at once induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive and so perhaps cause a kind of general neurological confusion 13 Chinese cuisine edit nbsp Chengdu style ma la hotpot with heavy use of Sichuan pepper Whole green freshly picked Sichuan pepper may be used in cooking but dried Sichuan pepper is more commonly used Once dried the shiny black seeds inside the husk are discarded along with any stems the husk is what we know as Sichuan pepper or peppercorn citation needed The peppercorn may be used whole or finely ground as it is in five spice powder 14 Ma la sauce Chinese 麻辣 pinyin mala literally numbing and spicy common in Sichuan cooking is a combination of Sichuan pepper and chili pepper and it is a key ingredient in Chongqing hot pot 15 Sichuan pepper is also available as an oil Chinese 花椒油 marketed as either Sichuan pepper oil Bunge prickly ash oil or huajiao oil Sichuan pepper infused oil can be used in dressing dipping sauces or any dish in which the flavor of the peppercorn is desired without the texture of the peppercorns themselves 16 Hua jiao yan simplified Chinese 花椒盐 traditional Chinese 花椒鹽 pinyin huajiaoyan is a mixture of salt and Sichuan pepper toasted and browned in a wok and served as a condiment to accompany chicken duck and pork dishes 17 The leaves of the sichuan pepper tree are also used in soups and fried foods 18 Other regions edit One Himalayan specialty is the momo a dumpling stuffed with vegetables cottage cheese or minced yak or beef and flavored with Sichuan pepper garlic ginger and onion 19 In Nepal the mala flavor is known as timur ट म र 20 Medicinal uses editIn Traditional Chinese medicine Zanthoxylum bungeanum has been used as a herbal remedy It is listed in the Pharmacopoeia of the People s Republic of China and is prescribed for ailments as various as abdominal pains toothache and eczema However Szechuan pepper has no indications or accepted case for use in evidence based medicine Research has revealed that Z bungeanum can have analgesic anti inflammatory antibacterial and antioxidant effects in model animals and cell cultures 21 In rabbits Z armatum was experimentally investigated for its potential use in treating gastrointestinal respiratory and cardiovascular disorders 22 Phytochemistry editImportant compounds of various Zanthoxylum species include Zanthoxylum fagara Central amp Southern Africa South America alkaloids coumarins Phytochemistry 27 3933 1988 Zanthoxylum simulans Taiwan Mostly beta myrcene limonene 1 8 cineole Z beta ocimene J Agri amp Food Chem 44 1096 1996 Zanthoxylum armatum Nepal linalool 50 limonene methyl cinnamate cineole Zanthoxylum rhetsa India Sabinene limonene pinenes para cymene terpinenes 4 terpineol alpha terpineol Zeitschrift f Lebensmitteluntersuchung und forschung A 206 228 1998 Zanthoxylum piperitum Japan leaves citronellal citronellol Z 3 hexenal Bioscience Biotechnology and Biochemistry 61 491 1997 Zanthoxylum acanthopodium Indonesia citronellal limonene 23 Historical US import ban editFrom 1968 to 2005 24 the United States Food and Drug Administration banned the importation of Sichuan peppercorns because they were found to be capable of carrying citrus canker as the tree is in the same family Rutaceae as the genus Citrus This bacterial disease which is very difficult to control could potentially harm the foliage and fruit of citrus crops in the U S The import ban was only loosely enforced until 2002 25 In 2005 the USDA and FDA allowed imports 26 provided the peppercorns were heated for ten minutes to approximately 140 F 60 C to kill any canker bacteria 27 Starting in 2007 the USDA no longer required peppercorns to be heated fully ending the import ban on peppercorns 28 See also editAcmella oleracea Sichuan buttons References editCitations edit Zhang Mengmeng Wang Jiaolong October 2017 Zanthoxylum bungeanum Maxim Rutaceae A Systematic Review of Its Traditional Uses Botany Phytochemistry Pharmacology Pharmacokinetics and Toxicology International Journal of Molecular Sciences 18 10 2172 doi 10 3390 ijms18102172 PMC 5666853 PMID 29057808 S2CID 1057880 Holliday Taylor 23 October 2017 Where the Peppers Grow Slate com Retrieved 15 October 2020 临夏县概况 Linxia County overview a b Sichuan Peppercorn China Sichuan Food 22 April 2015 花椒 藤椒 麻椒 如何区分及不同的使用方法 美食频道 手机搜狐 Sohu Xiang Li Liu Yue April 2016 The Chemical and Genetic Characteristics of Szechuan Pepper Zanthoxylum bungeanum and Z armatum Cultivars and Their Suitable Habitat Frontiers in Plant Science 7 467 doi 10 3389 fpls 2016 00467 PMC 4835500 PMID 27148298 Xanthoxylum Simulans North Carolina State University fact sheet Kanwal Rabia Arshad Muhammed 22 February 2015 Evaluation of Ethnopharmacological and Antioxidant Potential of Zanthoxylum armatum DC Journal of Chemistry 2015 1 8 doi 10 1155 2015 925654 Kala Chandra Prakash Farooquee Nehal A Dhar Uppeandra 2005 Traditional Uses and Conservation of Timur Zanthoxylum armatum DC through Social Institutions in Uttaranchal Himalaya India Conservation and Society 3 1 224 230 Retrieved 15 October 2020 Some Spices and Ingredients simplytibetan com 16 December 2011 Retrieved 15 October 2020 Tshering Dema Kingdom Essences An Essential Oil Brand Which Harnesses Natural Ingredients From Rural Bhutan DailyBhutan com Retrieved 15 October 2020 Hagura Nobuhiro Barber Harry Haggard Patrick 7 November 2013 Food vibrations Asian spice sets lips trembling Proceedings of the Royal Society B Biological Sciences 280 1770 20131680 doi 10 1098 rspb 2013 1680 PMC 3779329 PMID 24026819 McGee Harold 2007 On Food and Cooking The Science and Lore of the Kitchen New York Scribner p 429 ISBN 978 1 4165 5637 4 How to Make Five Spice Powder thewoksoflife com 3 February 2020 Retrieved 16 October 2020 Holliday Taylor 7 February 2020 Sichuan Mala Hot Pot From Scratch Mala Huo Guo with Tallow Broth themalamarket com Retrieved 15 October 2020 Sichuan Peppercorn Oil thewoksoflife com 3 April 2020 Retrieved 6 October 2020 Fragrant crispy duck with Sichuan pepper salt 香酥鸭 soyricefire com 18 November 2012 Retrieved 15 October 2020 Crispy Pie Made of Tender Pepper Leaves retrieved 27 June 2021 Nguyen Andrea 19 November 2009 Recipe Tibetan Beef and Sichuan Peppercorn Dumplings Sha Momo NPR Retrieved 15 October 2020 Gritzer Daniel Dunlop Fuchsia 13 January 2020 Get to Know Mala Sichuan Food s Most Famous Flavor seriouseats com Retrieved 15 October 2020 Zhang Mengmeng Wang Jiaolong October 2017 Zanthoxylum bungeanum Maxim Rutaceae A Systematic Review of Its Traditional Uses Botany Phytochemistry Pharmacology Pharmacokinetics and Toxicology International Journal of Molecular Sciences 18 10 2172 doi 10 3390 ijms18102172 PMC 5666853 PMID 29057808 Khan Arif Gilani Anwar ul Hassan January 2009 Pharmacological Basis for the Medicinal Use of Zanthoxylum armatum in Gut Airways and Cardiovascular Disorders Phytotherapy Research 24 4 553 8 doi 10 1002 ptr 2979 PMID 20041426 S2CID 22485048 Retrieved 16 October 2020 Wijaya CH Triyanti I Apriyantono A 2002 Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit Zanthoxylum acanthopodium DC Food Science and Biotechnology 11 6 680 683 eCFR Code of Federal Regulations www ecfr gov Retrieved 20 March 2018 Landis Denise 4 February 2004 Sichuan s Signature Fire Is Going Out Or Is It The New York Times p F1 Amster Burton Matthew 17 May 2017 Everything You Ever Wanted to Know About Sichuan Peppercorns Village Voice Retrieved 27 October 2020 Holliday Taylor 23 October 2017 Where the Peppers Grow Slate Retrieved 27 October 2020 China s Sichuan Peppercorns Banned From the US No More USDA www usda gov Sources edit Hu Shiu ying 2005 Food plants of China preview Vol 1 Chinese University Press ISBN 9789629962296 Zhou Jiaju Xie Guirong Yan Xinjian 2011 Encyclopedia of Traditional Chinese Medicines Molecular Structures preview Vol 1 Springer ISBN 9783642167355 Zhang Dianxiang Hartley Thomas G 2008 1 Zanthoxylum Linnaeus Sp Pl 1 270 1753 Flora of China 11 53 66 PDFExternal links edit nbsp Wikimedia Commons has media related to Sichuan pepper Recipes Sichuan Bang Bang Chicken Dry fried Sichuan Beef Chongqing Chicken With Chilies La Zi Ji Sichuan Mala Hot Pot Tibetan Beef and Sichuan Peppercorn Dumplings Sha Momo How to Make Five spice Powder Retrieved from https en wikipedia org w index php title Sichuan pepper amp oldid 1217903617, wikipedia, wiki, book, books, library,

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