There is not much difference. In terms of taste, the two ingredients have their own characteristics, catering to the needs of different people. In terms of flavor, pepper wins, followed by rattan pepper. Although these ingredients are slightly different, they have unique flavor and excellent taste. Half of the reasons why Sichuan food is so delicious are attributed to them.

The main difference between rattan pepper and pepper

1, Zanthoxylum bungeanum is a common condiment in the family, which is mostly found on the hillside at an altitude of 2500 meters and is also planted. The famous pepper is mainly produced in the northwest, such as "Dahongpao", and Hanyuan pepper is the most popular pepper in Sichuan. Zanthoxylum bungeanum is used in most parts of China, and it is also widely used in Sichuan cuisine. Tengjiao, also known as Zanthoxylum bungeanum, is a close relative of Zanthoxylum bungeanum. Because its branches and leaves hang freely and extend like vines, it is called rattan pepper. Tengjiao is widely distributed in Sichuan, especially Qingquan Tengjiao, Emeishan Tengjiao and Hongya Tengjiao.

2. Appearance: The color of pepper is green (green pepper) and deep red. The fruit of Zanthoxylum bungeanum is small, green in color, shiny, oily and fragrant in taste. The seeds of rattan pepper on the tree are strung up like grapes, but the seeds of pepper on the tree are clenched one by one.

3. Taste: The aroma and hemp taste of Zanthoxylum bungeanum is stronger than that of rattan pepper, which is more fragrant than Zanthoxylum bungeanum, and the hemp taste is softer and fresher than Zanthoxylum bungeanum, which is not irritating and has no bitter taste like green pepper.

4. Efficacy: Zanthoxylum bungeanum can remove the fishy smell of various meats; Promote saliva secretion and increase appetite. At the same time, Zanthoxylum bungeanum can dilate blood vessels, thus lowering blood pressure. The general population can eat it, but pregnant women and those with yin deficiency and excessive fire should not eat it. According to Compendium of Materia Medica, the fruit of rattan pepper has the effects of dispelling cold and detoxifying, removing blood stasis and activating collaterals, promoting digestion and invigorating stomach, and stimulating appetite. The fruit of rattan pepper seedlings can be dried in the sun and extracted with sesame oil, that is, rattan pepper oil, which has the functions of seasoning and strengthening the spleen. The effect of expelling wind and cold. The improved varieties of rattan pepper have higher oil yield and high medicinal value, which can be used to extract anesthetics.