1. Different subjects

Pepper pepper: Rutaceae.

Zanthoxylum bungeanum: Rutaceae.

Pepper: It belongs to the piperaceae family.

White pepper: belongs to the piperaceae family.

Black pepper: belongs to the piperaceae family.

2. Different colors

Pepper pepper: brown in color.

Zanthoxylum bungeanum: bright red in color.

Pepper: It is green when alive, and its seeds are milky white when mature.

White pepper: The surface is yellow-white or light yellow-white.

Black pepper: black-red.

Pictured for peppercorns:

Pictured for peppercorns:

Pictured for pepper:

Pictured for white pepper:

Black pepper is shown in the picture:

3. Different distributions

Pepper pepper:

Zanthoxylum bungeanum: distributed from the north to the northeast and south to Wulingbei in the south Slope, southeast to the coastal areas of Jiangsu and Zhejiang, southwest to southeastern Tibet.

Pepper: It is cultivated in Taiwan, Fujian, Guangdong, Guangxi, Hainan and Yunnan provinces.

White pepper: Mainly produced in Hainan, Yunnan, Guangdong, Guangxi and other places.

Black pepper: native to Southeast Asia and now widely planted in tropical areas.

4. Different smells

Pepper pepper: aromatic smell and spicy taste.

Panthoxylum bungeanum: strong smell.

Pepper: Fragrant smell.

White pepper: fragrant smell.

Black pepper: fragrant and spicy.

5. Different uses

Pepper pepper: used to make five-spice powder.

Zanthoxylum bungeanum: used as traditional Chinese medicine.

Pepper: Mainly used to remove greasiness from red meat and increase the fragrant taste of sesame.

White pepper: used for medicinal purposes, can dispel cold, strengthen stomach, etc.

Black pepper: used for cooking offal and seafood dishes.