Zanthoxylum bungeanum will become a little dark green after drying, and its fragrance is much lighter than that of Zanthoxylum bungeanum, but its hemp taste is heavier than that of Zanthoxylum bungeanum, and it will last for a long time. But there are not many oil cells, so its oil content is not high. Hot oil must be used to stimulate the aroma and hemp taste of pepper instantly, and the hemp taste will precipitate with the hot oil and persist for a long time.
Zanthoxylum bungeanum usually refers to red Zanthoxylum bungeanum, which is small in size, thick in peel and rich in oil cells on the surface, so it contains good oiliness. Generally, freshly picked peppers are treated by drying in the shade and drying in the sun. There are obvious differences between dried peppers and dried peppers, and dried peppers are more fragrant and mellow.
Zanthoxylum bungeanum has strong fragrance, general hemp taste and short duration; Zanthoxylum bungeanum tastes green and light, while hemp tastes heavy and lasting. Zanthoxylum bungeanum is often used as seasoning, and it is also one of the main medicinal materials of many traditional Chinese medicines and folk remedies. Pepper is rarely used as seasoning, but only used in Sichuan cuisine, mainly for extracting sesame oil.