Just because the pepper is not spicy does not necessarily mean it is not authentic. However, generally speaking, pepper roots are pungent and can be more or less spicy when used in soup.

Good pepper roots are active. If there are good storage conditions and long storage time, and then undergo appropriate oxidation and fermentation, more ingredients will come out, the taste will be stronger, and the medicinal effect will be better. Just like Pu'er tea, the older it gets, the more fragrant it becomes.

However, such pepper roots must meet a number of stringent conditions. Even if they are available, the quantity will not be large unless professionals find a warehouse to store them. Some pepper roots will smell musty after being stored for a period of time. This is because the warehouse is not ventilated. Just take them out to dry.