Wild pepper, commonly known as Zanthoxylum bungeanum, is mainly used as seasoning for cooking and side dishes, as well as for spicy non-staple food. Wild peppers can be eaten fresh or dry, and can also be processed into cans. Most of Sichuan is soaked, and the soaked pepper is commonly called "pickled pepper" or "pickled pepper".

Xiaomi pepper, a special pepper in Yunnan, is often used in Sichuan cuisine. Hot and spicy. Often seen in hot pot and stir-fry dishes.

Millet pepper refers to the morning pepper, which is small, pale green when immature, orange when mature, and orange after drying, but not red.

Wild pepper is the least spicy of these peppers.