In addition to the smell of fish pepper can be a variety of meats; stimulate saliva production, increased appetite; make the blood vessels to dilate, which play a role in lowering blood pressure. The general population can eat, pregnant women, wang were cut. Fruit is round, green bean size, its skin is a common spice. Red or purple when mature fruit peels called red pepper, seeds called zanthoxylum are herbs, spices commonly used household.
What is Chinese prickly ash?
Chinese prickly ash, scientifically known as Zanthoxylum simulans or Zanthoxylum bungeanum, is a plant commonly used in Chinese cuisine for its flavorful and aromatic berries. It is a member of the Rutaceae family and is native to China.
The berries of Chinese prickly ash, also known as "huajiao" or "hua jiao" in Chinese, are a distinctive spice that imparts a numbing and tingling sensation to the tongue. This unique flavor profile is caused by compounds such as hydroxy-alpha-sanshool found in the berries. Chinese prickly ash is widely used in Sichuan cuisine and other regional Chinese dishes.
Some frequently asked questions about Chinese prickly ash include:
What is the flavor of Chinese prickly ash?
The berries of Chinese prickly ash have a spicy, citrusy, and numbing flavor. They are often described as producing a "ma-la" sensation, where "ma" refers to the numbing feeling and "la" refers to spiciness.
How is Chinese prickly ash used in cooking?
Chinese prickly ash berries are used whole or ground as a spice in a variety of Chinese dishes, particularly in Sichuan cuisine. They are added to sauces, soups, stews, stir-fries, and hot pots to enhance flavor and create the distinctive numbing sensation.
Are there health benefits associated with Chinese prickly ash?
Chinese prickly ash has been used in traditional Chinese medicine for its potential health benefits. It's believed to aid digestion, improve blood circulation, and have anti-inflammatory properties. However, scientific research on these claims is ongoing.
Is Chinese prickly ash the same as green prickly ash?
While both Chinese prickly ash and green prickly ash belong to the Zanthoxylum genus and have similar flavor profiles, they are distinct species. Chinese prickly ash (Z. simulans or Z. bungeanum) is commonly used in Chinese cuisine, while green prickly ash (Z. schinifolium) is more prevalent in Korean cuisine.
Where can I find Chinese prickly ash?
Chinese prickly ash can be found in Asian markets, specialty spice shops, or online retailers that specialize in Asian ingredients. It's often sold as whole berries or ground powder.
Can I grow Chinese prickly ash at home?
If you live in a suitable climate and have the right conditions, you might be able to grow Chinese prickly ash as a shrub. However, like any plant, proper care and cultivation practices need to be followed.
Are there any precautions when using Chinese prickly ash?
As with any spice, it's best to start with a small amount and adjust to your taste. Some people might be more sensitive to the numbing sensation, so it's important to gauge your tolerance. Additionally, individuals with allergies to plants in the Rutaceae family should exercise caution.
Chinese Prickly Ash Specifications
Sichuan pepper red
(Chinese Prickly Ash,Chinese Red Pepper)
good ingredient in cooking
high quality, competitive price
Chinese Prickly Ash Quick Details
Type: Sichuan Pepper
Place of Origin: Sichuan China
Chinese Prickly Ash Packaging & Delivery
Packing: 50kg/jute bag, 50kg/jute bag, 14ton/20GP, 27TON/40HQ,260 bags/20GP, 520 bags/40HQ, or as the clients' requirement
Delivery: Within 15 days on receipt of deposit
Chinese Prickly Ash Specifications
Sichuan Pepper red
Also called Chinese Prickly Ash,Chinese Red Pepper
distinctive flavor, no impurities
"Chinese Prickly Ash Specifications" likely refers to the detailed specifications or characteristics of Chinese prickly ash, also known as Sichuan pepper or huajiao. Here's some information you might find in specifications for this spice:
Scientific Name: Zanthoxylum simulans or Zanthoxylum bungeanum
Common Names: Chinese prickly ash, Sichuan pepper, huajiao
Flavor Profile: Spicy, citrusy, numbing, tingling sensation ("ma-la" flavor)
Appearance: Small reddish-brown berries
Usage: Used as a spice in cooking for its unique flavor and numbing sensation.
Culinary Applications: Added to various dishes, sauces, soups, stir-fries, and hot pots in Sichuan cuisine.
Active Compounds: Hydroxy-alpha-sanshool, responsible for the numbing sensation.
Health Benefits: Traditionally used for digestive aid, believed to have anti-inflammatory properties.
Storage: Store in a cool, dry place away from light and moisture.
Varieties: Different varieties exist, such as green Sichuan pepper and red Sichuan pepper, with slight flavor variations.
Keep in mind that specific specifications might also include details about sourcing, quality standards, packaging, and any certifications the product may have. If you are seeking specific product specifications, it's a good idea to refer to the product packaging or contact the supplier for detailed information.