Judging from the current market price, red peppercorns are more expensive than green peppercorns

Which tastes better, green peppercorns or red peppercorns

Green peppercorns are new Harvested Sichuan peppercorns have a numbing taste; while red Sichuan peppercorns are old Sichuan peppercorns (that is, they have been sun-dried or roasted so they turn red), and their numbing taste is lighter, but more mellow.

Green peppercorns are only slightly numb, while red peppercorns are not as numbing as green peppercorns but are more fragrant. If you must use peppercorns for stew, it is better to use red peppercorns.

Green prickly ash can relieve cold and detoxify, digest food and strengthen the stomach. If it's winter and you want to keep it warm, you can add some Sichuan peppercorns when cooking. Another function of green peppercorns is to lower blood pressure, which is suitable for patients with high blood pressure.

The taste of green peppercorns is numb and fragrant, and it can whet your appetite when cooking. It is suitable for people who have no appetite.

In addition, green prickly ash can also treat some symptoms such as dysmenorrhea, maternal weaning, and chronic nephritis.

Comparison of the efficacy of green Zanthoxylum bungeanum and red Zanthoxylum bungeanum.

Green Zanthoxylum bungeanum is a shrub; its branches are gray-brown and have short prickles. The leaflets are oval or elliptical-lanceolate, with finely serrated edges and glandular spots between the teeth. The surface is green with fine hairs, and the back is pale green with sparse oil spots.

Red peppercorns are suitable for spicy and fragrant dishes, such as spicy chicken, while green peppercorns are not only suitable for dishes with a heavy numbing taste, but also dishes with clean aroma, such as stir-fried pork. Red peppercorns are similar in shape to green peppercorns. Only the former is brownish-red or reddish-purple in appearance, has a special aroma, and has a pungent taste that numbs the tongue for a long time; while the latter is gray-green to brown-green, has slightly smaller particles, has a fragrant smell, and tastes slightly sweet and pungent. As for similar products, bamboo leaf pepper and wild prickly ash are similar to red prickly ash, but are slightly lighter in color and slightly different in shape.