The appearance of red Sichuan pepper is brown-red or purple-red, with large particles, and the surface "oil cells" are basically similar to green pepper, but the oiliness will be greater.
The red Sichuan peppercorns are full of numbness and have a strong aroma. It smells a long time ago. The numbness is not as strong as that of the green peppercorns.
Red Sichuan peppercorns are generally used to stir-fry or deodorize meat. It is also a good choice to make peppercorns. If you want a more fragrant dish, it is more suitable to choose red peppercorns.
Warm in the middle to relieve pain and vomiting, decoct with water for oral administration or decoct water for external washing. The peel can be used as seasoning, and aromatic oil can be extracted, and it can be used as medicine. The seeds can be eaten, and it can also be processed to make soap. It is a good condiment for brewing wine, and has the effects of warming and relieving pain and vomiting. It is mainly used for the treatment of epigastric pain, rheumatic arthralgia, and joint pain. At this time, use pepper decoction for external washing. Zanthoxylum bungeanum is pungent and warm and dry, but should not be taken by people with yin deficiency and fire and pregnant women
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