It is understood that rattan pepper, also known as fragrant pepper seed, is a shrub, three to nine feet high, dark gray, prickly and hairless, with simple compound leaves, small and many flowers, green fruit color and shiny fruit oil. Its flavor is fragrant, with special fragrance, unique flavor and pleasant taste. Compendium of Materia Medica records that its fruit has the effects of dispelling cold and detoxifying, removing blood stasis and activating collaterals, promoting digestion and invigorating stomach, and stimulating appetite.

Rattan pepper mainly grows in the sea of clouds at an altitude of 1800 -3000 meters in the upper reaches of Dadu River in Jinsha River basin. According to legend, the earliest people who used rattan pepper in dishes were the ancient Qiang people who lived in Wawu Mountain, Hongya. In those days, when they cooked delicacies, they often used fresh rattan pepper fruit as seasoning, one for removing fishy smell, and the other for adding flavor and hemp flavor to dishes.

Rattan pepper is essentially a kind of Zanthoxylum bungeanum, but its taste is not as hemp and irritating as that of red Zanthoxylum bungeanum, but it exudes a faint hemp taste in the unique Qing Xiang, which makes people unforgettable and appetizing.

Whether a condiment and a taste can be popular or not is composed of many factors. Some tastes can only be accepted by people in some regional markets, while others may be popular all over the world.

For example, Pixian watercress, butter chafing dish and pickled pepper are all special flavors of Sichuan, which are deeply loved by Chinese people, but foreigners may have a low acceptance. But why can rattan pepper flavor be widely used in global food giants and star-rated hotels? First, the flavor is unique; Second, it is moderately irritating; The third is refreshing and healthy!