Although Zanthoxylum bungeanum and Szechuan pepper are similar things, they are still different. For example, in terms of functions, Zanthoxylum bungeanum is used as a traditional Chinese medicine. It has the functions of warming the middle and promoting qi, dispelling cold, relieving pain, and killing insects. Treats stomach and abdominal cold pain, vomiting, diarrhea, schistosomiasis, roundworms and other symptoms. Pepper has the effects of warming, relieving pain, killing insects and relieving itching. Szechuan pepper can also dilate blood vessels, thereby lowering blood pressure; its aroma can remove the fishy smell of fish, increase appetite, and promote gastric juice secretion.

Introduction to Zanthoxylum bungeanum

Zanthoxylum bungeanum is a small deciduous tree belonging to the family Rutaceae and the genus Zanthoxylum bungeanum. The aliases of Zanthoxylum bungeanum include _, big pepper, Qin pepper, and Sichuan pepper.

Zanthoxylum bungeanum is used as a traditional Chinese medicine. It has the functions of warming the middle and promoting qi, dispelling cold, relieving pain, and killing insects. Treats stomach and abdominal cold pain, vomiting, diarrhea, schistosomiasis, roundworms and other symptoms. Also used as epidermal anesthetic.

Introduction to Sichuan peppercorns

Szechuan peppercorns are a specialty of Sichuan and Guizhou provinces. Sichuan peppercorns are light in color, dark green when ripe, and brownish-yellow when dried.

Pepper pepper has the effects of warming, relieving pain, killing insects and relieving itching. Szechuan pepper can also dilate blood vessels, thereby lowering blood pressure; its aroma can remove the fishy smell of fish, increase appetite, and promote gastric juice secretion.

The difference between Zanthoxylum bungeanum and Sichuan peppercorns

1. Differences in origin: Sichuan peppercorns are mainly produced in Aba, Ganzi, Guizhou/Sichuan and Tibet. Sichuan peppercorns have a special numbing taste and are not fragrant. The peel of this kind of pepper has a strong and long-lasting numbing smell and a green-black color.

Zanthoxylum bungeanum: Red or purple in color, numb in flavor, mainly produced in Shaanxi, Gansu, and Sichuan.

2. The difference in color is that peppercorns are light in color, dark green when mature, and brownish-yellow after drying; Sichuan peppercorns are heavy in color, brownish-red. The flavor of Sichuan peppercorns is stronger than that of Sichuan peppercorns, which is particularly numb.

3. The difference in taste is that the taste of Sichuan peppercorns is heavier than that of Sichuan peppercorns. The numbing flavor is highlighted and lasts for a long time, while the peppercorns have a strong aroma and a moderate numbing flavor. Both have important positions in Sichuan cuisine.

Comparison of pictures of Sichuan peppercorns and Sichuan peppercorns