1. Zanthoxylum bungeanum
Zanthoxylum bungeanum is a widely used food ingredient in daily life, and there are many varieties. It is generally grown in large areas in Yunnan, Sichuan and other places, among which Sichuan’s production The quality of Sichuan peppercorns is the best. The outer skin of Zanthoxylum bungeanum is generally red, and some are also darker red, and the inside of the shell is light yellow. The fruit looks thicker, and is generally larger in size and full of oil.
2. Szechuan pepper
Szechuan pepper, also called green pepper by the common people, is a specialty of Sichuan, Chongqing and other places. Sichuan peppercorns will turn yellow-green after drying. In addition, unripe red peppercorns are also dark green, so many people confuse the two ingredients, but the taste of the two is completely different, and the difference is relatively large.
3. Vine pepper
Vine pepper is a popular ingredient in recent years. It looks very unique, but it will turn yellow after drying. Judging from the appearance, the fruits of vine peppers are relatively compact, and they are gathered tightly like small grapes. Although peppercorns are green in color, their appearance is more scattered.
Compared with Sichuan peppercorns, Sichuan peppercorns and vine peppers, Sichuan peppercorns taste more numb, followed by Sichuan peppercorns and finally vine peppers. Sichuan peppercorns will taste more fragrant and rich, but have less numbing taste, and their aroma will be longer-lasting.
Although the taste of Sichuan peppercorns is relatively mild, its numbing taste is more exhaled and lingers for a long time, making it seem a bit numb. The food made with it will have a richer taste. Vine pepper is basically a light-flavored ingredient, with a mild numbing taste.
Which one is more numbing: Sichuan peppercorns, Sichuan peppercorns, and vine peppers:
Compared with Sichuan peppercorns, Sichuan peppercorns, and vine peppers, Sichuan peppercorns taste more numbing, followed by Sichuan peppercorns, and finally It's vine pepper. Sichuan peppercorns will taste more fragrant and rich, but have less numbing taste, and their aroma will be longer-lasting.
Although the taste of Sichuan peppercorns is relatively mild, its numbing taste is more exhaled and lingers for a long time, making it seem a bit numb. The food made with it will have a richer taste. Vine pepper is basically a light-flavored ingredient, with a mild numbing taste.