Powder the pepper seeds and eat them as a seasoning.

Although the taste of Sichuan peppercorn seeds is not as good as that of Sichuan peppercorns, they can still be used as condiments. After drying the Sichuan peppercorn seeds, use a machine to grind them into Sichuan peppercorn noodles. In this way, black peppercorns can also be added to meals as a seasoning. middle. ?

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 odor and increasing flavor. It is also one of the raw materials of "five-spice powder".

When cooking, put a few Sichuan peppercorns in the hot oil in the pot, take them out when they turn black, leave the oil for cooking, and the vegetables will be fragrant; heat the Sichuan peppercorns, vegetable oil, and soy sauce, and pour it on the cold dishes, which will be refreshing. Delicious; add Sichuan peppercorns when pickling shredded radish, it tastes great.

How to prepare Zanthoxylum bungeanum oil

The commonly referred to as Zanthoxylum bungeanum oil, Zanthoxylum bungeanum seed oil, and Zanthoxylum bungeanum bungeanum essential oil are completely different things. The oil extracted from Zanthoxylum bungeanum seeds through pressing or solvent extraction is called Zanthoxylum bungeanum seed oil, and then refined into edible Zanthoxylum bungeanum seed oil. Zanthoxylum bungeanum essential oil is produced through organic solvent extraction or supercritical extraction of Zanthoxylum bungeanum. Generally, it cannot be eaten directly. It needs to be diluted with edible vegetable oil in an appropriate proportion into Zanthoxylum bungeanum oil before it can be used as seasoning oil.

Oil soluble method, oil immersion method and oil leaching method are the traditional methods for producing pepper oil, and are used by most domestic pepper oil factories. The method is: put the pepper directly into hot edible vegetable oil and seal it, or put the pepper into a container with a hole smaller than the diameter of the pepper, slowly pour the hot edible vegetable oil into the container, fry out its fragrance, and release the active ingredients. Dissolve into oil to get pepper oil.