Zanthoxylum bungeanum is pungent and hot in nature, and returns to the spleen and stomach meridians;

It has the effects of warming the middle and dispersing cold, dehumidifying and relieving pain, killing insects and detoxifying, relieving itching and relieving fishiness;

It mainly treats vomiting, wind-cold-dampness paralysis, toothache and other diseases. Zanthoxylum bungeanum is the dried and mature peel of green pepper, a Rutaceae shrub or small tree plant. It usually matures around the beginning of autumn. Produced in Sichuan, Shaanxi, Henan, Hebei, Shanxi, Yunnan and other provinces, the quality of Sichuan products is good, and the output of Hebei and Shanxi is the highest.

Zanthoxylum bungeanum is a unique spice in China, ranking first among the "Thirteen Spices" of condiments. It can be used in braised dishes, braised dishes, side dishes, Sichuan pickles, chicken, duck, fish, sheep, and beef. It can also be coarsely ground into powder and mixed with salt to make salt and pepper for dipping. It can also be used to press oil, with an oil yield of more than 25%.

Panthoxylum bungeanum oil has a strong fragrance and is a good edible oil. The produced Sichuan peppercorns are numb and spicy, and the aroma only comes out after they are fried. It can be used alone in cooking, such as Sichuan peppercorns noodles; it can also be mixed with other raw materials to make condiments, such as five-spice noodles, Sichuan peppercorns salt, green onion pepper salt, etc.

Preparation procedure of pepper powder:

Take the dried and clean peppercorns, put them into a wok, stir-fry them over a slow fire, and stir them constantly; or use roasted seeds and nuts Stir-fry for 6-10 minutes at 120-130°C, take it out and cool it to room temperature naturally, crush it to 80-100 mesh with a grinder, put it into a plastic film composite bag according to the quantitative amount, and seal it to get the finished pepper powder.