Sichuan pepper, also known as big pepper, Qin pepper, Zanthoxylum bungeanum, Nan pepper, Ba pepper, Columbine, etc. The fruit is spherical, usually 2-3 in number. The color of the fruit balls is mostly cyan, red, purple-red or purple-black, with dense wart-like raised oil spots on the surface. The flowering period is from March to May, and the fruiting period is from July to September. It likes light but cannot tolerate waterlogging. Short-term water accumulation can lead to death.

Deciduous shrubs or small trees, 3-7m high, usually with enlarged prickles on the stems; branches gray or brownish gray with tiny ones

Sichuan pepper

< p>lenticels and slightly upward-growing prickles; current-year branchlets pubescent. Odd pinnate compound leaves with narrow wings on the edge of the rachis; leaflets 5-11, papery, oval, oval-oblong, sessile or nearly sessile, 1.5-7cm long, 1-3cm wide, with pointed apex Or slightly concave, with a nearly rounded base and finely serrated edges. On the surface, there is often a cluster of brown villous hairs on both sides of the base of the midrib without acupuncture. The cymes are terminal, mostly white or light yellow in color, with 4-8 tepals; 5-7 male flower stamens, 3-4 female flower carpels, rarely 6-7, and the ovary is sessile. The fruit is spherical, usually 2-3 in number. The color of the fruit balls is mostly cyan, red, purple-red or purple-black, with dense wart-like raised oil spots. [1] The flowering period is from March to May, and the fruiting period is from July to September. [2]

2 Growth environment editor

His light, suitable for warm and humid soil, deep and fertile loam, sandy loam, strong tillering ability, cold-tolerant, drought-tolerant, and strong disease resistance. Cryptic buds have a long life, so they can withstand heavy pruning. It is intolerant of waterlogging. Excessive accumulation of water for a long time can cause death. Likes to be born in sunshine and warmth. Grows in forest edges, shrubs or beside rocks on slopes. [1]

3 Distribution editor

Distributed in central and southwestern China, Liaoning, Hebei, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Tibet and other places. [3]

The "Huayang Guozhi·Shu Zhi" of the Jin Dynasty more than 1,600 years ago said: Shu people "appreciate taste and like spicy fragrance". Zanthoxylum bungeanum is native to China and is a unique spice in China. It is not used in Western food yet. Zanthoxylum bungeanum originally grew wild in areas below 1,000 meters above sea level in the Qinling Mountains. Now distributed throughout the country. North China, northwest and south are the main producing areas. Historically, it was also called Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper, etc. It is speculated that the new plant introduced from foreign countries in the late Ming Dynasty was named pepper and sea pepper, which may also refer to the name of Sichuan pepper. This may also be the case with the naming of pepper[2].

4 Main value editor

Economic value

It can be planted alone or used as a protective hedge. The peel can be used as seasoning, aromatic oil can be extracted, and it can be used as medicine. The seeds are edible and can be processed to make soap.

Medicinal value

Effects: Remove the fishy smell of various meats; promote saliva secretion, increase appetite; dilate blood vessels, thereby lowering blood pressure; taking pepper water can remove Parasitic; it has the effects of being fragrant and strengthening the stomach, warming the body and dispersing cold, dehumidifying and relieving pain, killing insects and detoxifying, relieving itching and relieving fishy smell. [4]

It is pungent and warm in nature, slightly poisonous and numb.

The fruit contains volatile oils (limonene, cumyl alcohol, geraniol, etc.), zit alcohol, and is not Saturated organic acids.

Pharmacological antibacterial test: Zanthoxylum bungeanum is effective against 10 Gram-positive bacteria including Bacillus anthracis, hemolytic Streptococcus, Bacillus diphtheriae, Diphtheria pneumonia, Staphylococcus aureus, lemon and white Staphylococcus, and Bacillus subtilis. bacteria, as well as intestinal pathogenic bacteria such as Escherichia coli, Sonneli dysentery, Proteus, typhoid and paratyphoid bacilli, Pseudomonas aeruginosa, Vibrio cholerae and other intestinal pathogenic bacteria. The 1:4 water immersion agent also has an inhibitory effect on Nocardia stariformis. According to animal experiments, continuous consumption of a small amount can promote the development of glands related to metabolism, while a large amount can promote the development of glands related to reproduction. This proves the ancient people's understanding of "warming yang and nourishing kidney".

Indications of red pepper: it strengthens the stomach, repels roundworms, and has warming and strengthening effects. Peppermint is a diuretic used for chronic edema and ascites. The ancient prescription "Jijiao Lihuang Pills" uses Jichopus japonicum as the water-removing agent.

Sichuan pepper

[The elderly are weak, spleen and kidney yang deficiency after illness, cold waist, weak feet, floating teeth]

Pepper pepper and cumin equally divided , lightly stir-fry, then grind into fine powder, make honey into pills, take 3 to 6 grams each time, twice a day.

[Wind-induced paralysis of rib joints, swollen joints, muscle atrophy, paralysis of limbs]

500 grams of red pepper, stir-fry and grind into powder, 250 grams each of young pine leaves and young cypress branches, Stir-fry lightly, grind into powder, mix with wine and form into pills, take after eating, 3 grams per dose, 2 to 3 times a day.

[Chronic atrophic gastritis, hypertrophic gastritis, indigestion, bloating]

Pepper pepper (slightly stir-fried), dried ginger, orange peel, and licorice are divided into equal parts and ground into powder ( Or as pills), take it after food, 3 to 6 grams each time, twice a day.

[Pediatic ascites due to chronic nephritis or nephrotic syndrome]

60 grams of peppercorns, stir-fry and grind into fine pieces, divide Plantain Seed and Cao Laozi into equal parts and grind into fine pieces. Make jujube meat into pills, take 3 to 6 grams each time, twice a day.

[Ascariasis abdominal disease, or biliary ascariasis, vomiting abdominal disease]

6 grams of Sichuan pepper (lightly fried), 9 grams of black plum, boiled in water, divided into 2 to 3 times a day Clothes.

[Tooth decay]

Soak 9 grams of Sichuan pepper and 30 grams of shochu for 10 days, filter out the residue, dip a cotton ball in the medicinal wine, and plug it into the cavity to relieve pain.

Weaning and returning to milk: Take 6 grams of Zanthoxylum bungeanum, add 400 ml of water, soak, boil and concentrate into 200 ml, add 30-60 grams of brown sugar, drink it once while it is hot on the day of weaning, daily Once, the milk will return to normal in about 1-3 days.

Treatment of dysmenorrhea: Use 10 grams of Zanthoxylum bungeanum, 3 grams of pepper, grind two flavors into fine powder, mix it into a paste with white wine, apply it on the navel, and use Shangshi analgesic ointment to seal it externally, 1 day Secondly, this method is most suitable for dysmenorrhea caused by cold qi stagnation.

Treat baldness: Soak an appropriate amount of Sichuan peppercorns in white wine with a high alcohol content. When using it after 1 week, dip a clean soft cloth into the solution and apply it on the scalp, several times a day. If combined with Wash your hair with ginger juice, the effect is better.

Treatment of hemorrhoids: Put 1 handful of Zanthoxylum bungeanum into a small cloth bag, prick the mouth, and pour it into a basin with boiling water. The patient first fumigates the affected area with hot air, and then takes a sitz bath after the water temperature drops to a point where it is not hot. The whole process takes about 20 minutes, once every morning and evening.

Treatment of knee pain: 50 grams of crushed Sichuan peppercorns, 10 slices of fresh ginger, and 6 chopped scallions. Mix the three together and put them in a bag. Put a hot water bottle on the medicine bag and apply hot compress for 30 to 40 minutes, 2 times a day.

Source: This product is the Rutaceae plant green pepper (pepper, green pepper, mountain pepper, dog pepper) ZanthoxylumschinifoliumSieb.etZucc. or pepper (Sichuan pepper, Sichuan pepper, red pepper, red pepper, Dahongpao) ZanthoxylumbungeanumMaxim. The dried and mature peel (Zanthoxylum bungeanum) and seeds (Panthoxylum bungeanum) are used as medicine. Harvest ripe fruits in autumn, remove impurities and dry them in the sun. Separate from seeds and set aside.

Related medicinal materials Langye Zanthoxylum bungeanum Zanthoxylum bungeanum Zanthoxylum bungeanum Stone mountain Zanthoxylum bungeanum hairy leaf Zanthoxylum bungeanum bark Wild Zanthoxylum bungeanum root Wild Zanthoxylum bungeanum leaves Wild Zanthoxylum bungeanum Zanthoxylum bungeanum Large leaf Zanthoxylum bungeanum

Stem and leaf Zanthoxylum bungeanum L.

Preparation method

Zanthoxylum bungeanum: Remove impurities such as pepper eyes and fruit stalks.

Saute Chinese prickly ash: Take clean Chinese prickly ash and stir-fry according to the method (Appendix IID) until fragrant. [5]

Character

Sichuan pepper

Green pepper: mostly 2 to 3 small upper follicles, gathered on small fruit stems Above, the follicle is spherical, dehisced along the ventral suture, 3 to 4 mm in diameter. The outer surface is gray-green or dark green, scattered with many oil spots and fine mesh-like raised wrinkles; the inner surface is off-white and smooth. The endocarp is often separated from the exocarp at the base. The remaining seeds are oval in shape, 3 to 4 mm long, 2 to 3 mm in diameter, and have a black and shiny surface. The smell is fragrant and the taste is slightly sweet and pungent.

Zanthoxylum bungeanum: The follicles are mostly solitary, with a diameter of 4 to 5 mm. The outer surface is purple-red or brown-red, scattered with many wart-like protruding oil spots, 0.5 to 1 mm in diameter, and translucent to light; the inner surface is light yellow. The aroma is strong and the taste is spicy and long-lasting.

Identification: Take 2g of this product powder, add 10ml of diethyl ether, shake thoroughly, soak overnight, filter, and evaporate the filtrate to about 1ml as the test solution. Take another 2g of Zanthoxylum bungeanum as the control medicinal material and prepare the control medicinal material solution in the same way. According to the thin layer chromatography (Appendix VIB) test, draw 5 μl of each of the above two solutions, place them on the same silica gel G thin layer plate, use n-hexane-ethyl acetate (4:1) as the developing agent, develop and take out , dry, and inspect under UV light (365nm). In the chromatogram of the test product, the same main red fluorescent spot appears at the position corresponding to the chromatogram of the control medicinal material.

Content determination

Determine according to the volatile oil determination method (Appendix ⅩD).

This product contains volatile oil not less than 1.5% (ml/g).

The nature and flavor are pungent and warm in the meridians. Returns to the spleen, stomach and kidney meridians.

The main functions are to treat the effects of warming and relieving pain, killing insects and relieving itching.

It is used for cold pain in the epigastrium and abdomen, vomiting and diarrhea, abdominal pain due to worm infestation, and ascariasis; external treatment of eczema and itching.

Usage and dosage: 3~6g. Appropriate amount for external use, decoction and fumigation.

Storage in a ventilated and dry place.

Excerpt from "Chinese Pharmacopoeia"

Food value

Zanthoxylum bungeanum was first recorded in the "Book of Songs". In ancient times, Zanthoxylum bungeanum 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 in the "Compendium of Materia Medica" that "its taste is pungent and numb". This hemp has now become a major feature of Sichuan flavor and is widely used by chefs. [1]

Sichuan pepper processing

1. Drying Sichuan pepper

The traditional drying method of Sichuan pepper is to dry it in the sun or in a cool and dry place. The time required is relatively long, usually 6-10 days, and if there is rainy weather during this period, problems such as mold and mildew are likely to occur, causing losses. Nowadays, artificial baking methods are mostly used, and drying can be carried out in earth drying rooms or dryers. Artificially roasted Sichuan peppers have good color and can well preserve various flavor substances of Sichuan peppers.

The specific method is: after the Sichuan peppers are harvested, they are first concentrated in the sun for half a day to a day, and then put into a drying sieve and sent to the drying room for baking. The thickness of the sieve is 3-4 cm. At the beginning of baking, control the temperature of the drying room to 50-60°C, raise the temperature to about 80°C after 2-2.5 hours, and bake for another 8-10 hours until the moisture content of the Sichuan pepper is less than 10%. Pay attention to moisture removal and sifting during the baking process. When starting to bake, drain and sift every hour. Later, as the moisture content of Sichuan peppers decreases, the intervals between draining and sifting can be extended appropriately. After the Sichuan peppers are dried, they are taken out together with the drying sieve to remove the seeds, branches and leaves and other debris, and the finished product is bagged according to the standard. Bagged Sichuan peppers should be stored in a cool, dry place.

2. Processing of Sichuan pepper powder

Take the dried and clean Sichuan pepper, put it into a wok, stir-fry it over a slow fire, and stir it constantly while frying; Or use a roaster to fry for 6-10 minutes at 120-130℃, take it out and cool it to room temperature naturally, crush it to 80-100 mesh with a grinder, put it into a plastic film composite bag according to the quantity, and seal it to get the finished Sichuan pepper powder. .

3. Processing of Sichuan pepper oil

Generally, fresh Sichuan pepper is used as raw material. When processing, first put the edible vegetable oil into the pot, heat it to boil to disperse the oil foam, stop heating, and when the oil temperature drops to 120-130°C (measure based on experience or use a thermometer), pour in Sichuan pepper (vegetable oil and Sichuan pepper) The ratio is 1:0.5), cover and seal immediately to reduce the volatilization and loss of aromatic substances. After cooling, use a centrifuge at a speed of 1600-2000 rpm to remove impurities such as pomace, and then bottle the finished Sichuan pepper oil.

When using this method to process Sichuan pepper oil, the oil temperature must be strictly controlled. Otherwise, when the oil temperature is too high, the anesthetics will be destroyed and the aromatic substances will also evaporate quickly; if the oil temperature is too low, it will not To fully dissolve the hemp flavoring and aromatic substances, this will affect the quality of the product.

Nutritional value

The peel contains volatile oil, and the main components of the oil are limonene, cumicalcohol, and geraniol. In addition, it contains various compounds such as phytosterols and unsaturated organic acids.

1. Sichuan pepper has a fragrant smell, which can remove the fishy odor of various meats, promote saliva secretion, and increase appetite;

2. Studies have found that Sichuan pepper can make blood vessels Expansion, thereby lowering blood pressure;

3. Taking Sichuan pepper water can expel parasites.

Suitable people: The general population can eat it. Pregnant women and those with yin deficiency and fire hyperactivity should not eat it.

Cooking instructions: Cooking purposes: It is the most commonly used seasoning in Sichuan cuisine. It is often used to prepare braised soups, pickled foods or stewed meats. It has the effect of removing mutton and increasing flavor. It is also one of the raw materials of "five-spice powder".

1. When cooking, put a few Sichuan peppercorns in the hot oil in the pot, take them out after they turn black, and leave the oil for cooking. 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 pepper when pickling shredded radish, which tastes great.

Therapeutic effects of Sichuan pepper: Sichuan pepper is pungent and hot in nature, and returns to the spleen and stomach meridians;

Sichuan pepper (7 photos)

It has aroma, strengthens the stomach, and warms the heart. It has the functions of dispersing cold, dehumidifying and relieving pain, killing insects and detoxifying, relieving itching and relieving fishy taste;

It mainly treats vomiting, wind-cold-dampness paralysis, toothache and other diseases.

According to Li Shizhen's "Compendium of Materia Medica": "Zanthoxylum bungeanum can strengthen teeth, blacken hair, and improve eyesight. It can be taken for a long time, has good color, resists aging, increases youth, and strengthens the mind."

Note 1. Excessive consumption can easily consume intestinal water and cause constipation;

2. Zanthoxylum bungeanum has small seeds and light purple shells;

3. Zanthoxylum bungeanum will develop a white film when it gets wet. , change the taste. 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.

The same plant as this product, green pepper (Z.schinifoliumSieb.etZ

ucc.), is also used as Sichuan pepper among the people. The difference between the two is that the fruit of Sichuan pepper is a single fruit, while the fruit of green pepper is composed of 2 to 3 fruits.