Ma pepper is a seasoning (Ma pepper and Sichuan peppercorns)
Ma pepper is light in color, brownish yellow; Sichuan pepper is heavy in color, brownish red.
The flavor of Sichuan peppercorns is stronger than that of Sichuan peppercorns.
Only the pepper produced in Guizhou can produce that special numbing flavor.
The peel of this kind of pepper has a special aroma and a strong and lasting numbing smell.
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The appropriate dosage is 3 to 5 grams each time
Introduction Zanthoxylum bungeanum is the dried and mature peel of green pepper from Rutaceae shrubs or small trees. 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 is divided into two types: big pepper and step pepper. It is a good seasoning and condiment. It can also be pressed for oil, with an oil yield of more than 25%.
Panthoxylum bungeanum oil has a strong fragrance and is a good cooking oil.
The Sichuan peppercorns produced 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.
Relevant groups: The general population can eat it. Pregnant women and those with yin deficiency and fire hyperactivity should not eat it.
Nutritional analysis 1. Zanthoxylum bungeanum has a fragrant smell, which can remove the fishy smell of various meats, promote saliva secretion, and increase appetite;
2. Some studies have found that Zanthoxylum bungeanum pepper can make The blood vessels dilate, thereby lowering blood pressure;
3. Taking Zanthoxylum bungeanum pepper water can expel parasites.
Production instructions 1. When cooking, put a few Sichuan peppercorns in the hot oil in the pot, take them out when they turn black, leave the oil for cooking, and the vegetables will be fragrant;
2. Put the Sichuan peppercorns, Heat vegetable oil and soy sauce and pour it on the cold vegetables, which is refreshing and delicious;
3. Add Sichuan peppercorns when pickling shredded radish, which tastes great.
Therapeutic effects: Zanthoxylum bungeanum is pungent and hot in nature, and returns to the spleen and stomach meridians;
It is fragrant and invigorates the stomach, warms the body and dispels cold, dehumidifies and relieves pain, kills insects and detoxifies, relieves itching and relieves fishy smell. Efficacy;
Mainly used to treat vomiting, wind-cold-dampness, toothache and other diseases.
According to Li Shizhen's "Compendium of Materia Medica": "Zanthoxylum bungeanum helps strengthen teeth, black hair, and improve eyesight. It can be taken for a long time, has good color, is resistant to aging, increases youthfulness, and strengthens the mind."
Zanthoxylum bungeanum. It was first seen in the Book of Songs.
In ancient times, pepper was often mixed with wine, which was called pepper wine.
"Qimin Yaoshu" mentioned many times that it is used for seasoning.
Li Shizhen of the Ming Dynasty clearly pointed out the characteristics of "its pungent and numbing taste" in "Compendium of Materia Medica".
This hemp has now become a major feature of Sichuan flavor and is widely used by chefs.
Notes 1. Excessive consumption can easily consume intestinal water and cause constipation;
2. Zanthoxylum bungeanum has small seeds and light purple shells;
3 .When Sichuan peppercorns get wet, they will develop a white film and change their flavor.
When storing, keep it in a dry place and pay attention to moisture;
4. The oil temperature should not be too high when frying pepper oil.
Each 100 grams of Chinese pepper theoretically contains
258 kcal of calories, 6.7 grams of protein
8.9 grams of fat, 66.5 grams of carbohydrates
Meal Fiber 28.7 grams Vitamin A 23 micrograms
Carotene 140 micrograms Thiamine 0.12 mg
Riboflavin 0.43 mg Niacin 1.6 mg
Vitamin E 2.47 mg Calcium 639 mg
Phosphorus 69 mg Potassium 204 mg
Sodium 47.4 mg Magnesium 111 mg
Iron 8.4 mg Zinc 1.9 mg
Selenium 1.96 micrograms copper 1.02 mg
Manganese 3.33 mg
Research on the anti-cancer effect of Zanthoxylum bungeanum
Alkaloids isolated from Fagarazanthoxyloides plants in the Rutaceae family .
(Characteristics) Bright yellow needle-like crystal, melting point is 202 degrees, then solidifies and melts at 255 degrees.
(Function and use) This product is a benzophenanthridine alkaloid, and its structure is similar to Nitidine.
Highly active against L1210 and P388.
The life extension rates of leukemia 388 mice were 265, 210 and 190% respectively at doses of 100, 50 mg and 25 mg/kg.
Some mice with leukemia were cured after treatment with this product.
This product has a high ability to inhibit the activity of reverse transcriptase and DNA polymerase.
The United States is considering preclinical pharmacological trials.
Zanthoxylum bungeanum ("Daily Materia Medica")
(Synonyms) Zi, Dajiao ("Erya"), Qinjiao, Shujiao ("Ben Jing"), Nanjiao ("Lei Gong Pao Zhi Lun"), Bajiao, Lijiao ("Bielu"), Hanjiao (Tao Hongjing), Lu Bo ("Medicinal Properties"), Hanjiao ("Rihuazi Materia Medica"), Sichuan pepper ( "Sheng Huifang"), Dianjiao ("Compendium").
(Basic origin) is the peel of the Rutaceae plant Zanthoxylum bungeanum.
(Original plant) ZanthoxylunmMaxim.
1. Grain insect prevention: The stored grain is infested, wrap dozens of grains with cloth
Put in the Zanthoxylum bungeanum , the insect will run away or die on its own.
2. The oil prevents the "harsh taste": Put an appropriate amount of pepper powder into the oil to prevent the oil from becoming "harsh".
3. Ant-proof vegetable cabinets: Place dozens of fresh peppers in the vegetable cabinet, and ants will
not dare to enter.
4. Food fly prevention: Put some peppercorns next to the food and on the meat, and flies
will not crawl.
5. Boiling oil overflow prevention: When frying food, if the oil is heated to the boiling point, it will overflow from the pot. However, if you add a few peppercorns, the oil will boil
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The oil will disappear immediately.
6. Prevent toothache: If the toothache is caused by hot or cold food, put a flower
pepper on the painful tooth, and the pain will slowly disappear
Lost.
Pepper
Function: Black pepper has a stronger flavor than white pepper. It is fragrant and spicy, and delicious to wake up the stomach.
Note that the cooking time with meat should not be too long, because black pepper contains piperonine, piperonine, volatile oil and fatty oil. If the heat is too long, the spiciness and aroma will evaporate.
Health benefits: Pepper contains 140 kinds of aromatic ingredients such as piperine, sabinene, and sunflowerin.
Pepper can strengthen the stomach, promote gastrointestinal motility, enhance appetite, accelerate blood circulation, detoxify and reduce inflammation.
When you have a cold, chew some pepper every 4 hours to prevent the cold from getting worse.
Taboos: People with spicy, dry nature of pepper, strong liver fire, or yin deficiency and body heat should avoid eating too much; people with febrile diseases should also avoid eating pepper to avoid aggravating the condition.
Patients with cardiovascular and cerebrovascular diseases should not consume it.
Type: Mainly divided into black pepper and white pepper according to color
Pepper
This medicinal product is the fruit of Pepper, a plant of the Piperaceae family.
Nature, flavor and meridians are pungent and hot.
Enters the stomach and large intestine meridians.
Effects: Warming and dispersing cold.
Clinical application for vomiting, abdominal pain and diarrhea due to cold stomach
Pepper is hot in nature and has the effect of warming the middle and dispersing cold, so it can be used for vomiting, diarrhea and abdominal pain caused by cold stomach It is often used in combination with galangal, peppermint, etc.; it can also be ground into powder and put into a plaster, and applied externally to the navel to treat cold abdominal pain and diarrhea.
Pepper is also a condiment. Used in small amounts, it can increase appetite.
The prescription names include pepper, white pepper (which is a mature shelled fruit and has better effect.
Grind it into powder.
), black pepper ( Immature fruits are less effective.
Peel and grind into powder.
General dosage and usage: 5 to 1 penny, decoction. ; Take 1 to 3 thirds of powder each time and swallow