There are differences and connections among various kinds of Chinese prickly ash such as vine pepper and hemp pepper. Zanthoxylum bungeanum can be divided into two categories: red pepper and green pepper according to usage habits. Both vine pepper and hemp pepper belong to green pepper. Jiaojiao is a high-quality variety under the green Zanthoxylum bungeanum branch, while Majiao refers to green Zanthoxylum bungeanum of relatively average quality. Because the leaves of rattan pepper are very similar to bamboo leaves, people also call them bamboo leaf pepper.

In terms of species of pepper, red pepper belongs to the red pepper system, while vine pepper belongs to the green pepper system. As for the attached leaves of Zanthoxylum bungeanum, there is a broad leaf wing on the leaf axis of Vine pepper, while red Zanthoxylum bungeanum has no leaf wings.

From the shape of the leaves of Zanthoxylum bungeanum, the leaves of Vine pepper are shaped like bamboo leaves, while the leaves of Zanthoxylum bungeanum are oval. In addition, there is an obvious bright spot in the middle of the leaves of vine pepper, called the oil cavity.

The distinction and usage of Zanthoxylum bungeanum, Sichuan peppercorns and vine pepper

Sichuan peppercorns are light in color, brownish-yellow; Zanthoxylum bungeanum is heavy in color, brownish-red.

Pepper pepper is a kind of Zanthoxylum bungeanum that is special to Guizhou, Sichuan. The flavor of Sichuan peppercorns is stronger than that of Sichuan peppercorns, which is particularly numb. Sichuan peppercorns play an important role in Sichuan cuisine.

The difference and usage of Sichuan peppercorns and Sichuan peppercorns

Zanthoxylum bungeanum peppercorns

Zanthoxylum bungeanum peppercorns

Famous peppercorns are mainly produced in the northwest, such as "Dahongpao" . There are many Chinese prickly ash from the northwest, and the prickly ash from the northwest is good. The Sichuan peppercorns from the northwest are sold all over the world. People there only put a little Sichuan peppercorns when cooking beef and mutton to remove the fishy smell, and the local consumption is very small. The purpose of adding Sichuan peppercorns to the beef and mutton cooked by Northwest people is to remove the mutton smell. After cooking, you can't taste the numbness.

Most places in China are accustomed to using Sichuan peppercorns, but they don’t know that there are peppercorns and vine peppers.

Panthoxylum bungeanum oil is better made from Sichuan Hanyuan Zanthoxylum bungeanum.

Ma pepper

Authentic Sichuan hot pot uses Ma pepper. The matching peppercorns are even more particular. Only the peppercorns produced in Guizhou can produce that special numbing flavor. The peel of this kind of pepper has a special aroma and a strong and lasting numbing taste.

The boiled fish made with Guizhou's "bullet" peppers and Guizhou peppercorns is fragrant and spicy, but not dry and spicy.

Zanthoxylum bungeanum is red, and peppercorns are yellow.

The best pepper in China is produced in the northwest. Due to its geographical location, Hancheng peppercorns in Shaanxi Province have the strongest and most fragrant peppercorns, and are the largest peppercorn production base in the country. In 2000, it was named "Hometown of Chinese Famous Economic Forest Zanthoxylum bungeanum" by the State Forestry Administration. In 2001, the trademark "Hancheng Dahongpao Zanthoxylum bungeanum" was successfully registered. Heyang, Shaanxi Province is also a large pepper producing area. The Linxia area of ??Gansu Province has become the second largest pepper production area after Hancheng, Shaanxi, and is also planted in its surrounding areas. There are many Chinese prickly ash from the northwest, and the prickly ash from the northwest is good. TrustMart's Sichuan peppercorns from the northwest are sold all over the world. People there only put a little bit of Sichuan peppercorns when cooking beef and mutton to remove the fishy smell, and the local consumption is very small.

Vine pepper

Vine pepper is a native tree species native to Mount Emei and is a special economic crop. A native tree species, it is named after its emerald green fruits and spreading branches resembling a vine. It is a tall deciduous shrub with strong branches, spreading branches and huge broad wings on the leaf axis. The fruit is green when fully ripe. Its fresh fruit has a unique flavor of rich fragrance and long-lasting numbness.

The quality of vine peppers is affected by altitude, temperature and humidity. Its optimal production altitude is about 1,200 meters, the average sunshine is 2,300 hours, the average annual day and night temperature is between 9.8℃-10.5℃, and the optimal growth humidity is greater than 75%.

Wine pepper has a unique aroma that Chinese prickly ash does not have. Its numbing taste is softer than that of Chinese prickly ash. It does not irritate the throat or stomach, and does not choke or cause internal heat.

The production process of Wanfo Vine Pepper Oil uses a combination of traditional secret refining and high-tech extraction technology. It does not have any additives or preservatives and is a truly pure natural health condiment.

Wanfo Preserved Vine Pepper is refined using modern biocidal enzyme and vacuum preservation technology. It does not contain any additives and preservatives and completely maintains its original green color and the inherent fragrance of fresh Vine Pepper. , numbing flavor and rich nutrition, and has the characteristics of not discoloring when heated.

Red peppercorns were classified as tribute peppers in the Tang Dynasty. They are heavy in oil and have a strong flavor. They are beef red in color and have an authentic and long-lasting numbing aroma. They are used in cooking, stir-frying, mixing with vegetables, etc.

Green Zanthoxylum bungeanum is made from fresh Zanthoxylum bungeanum which is picked when it is green. It has a unique aroma and is a good choice for cooking, mixing with vegetables and enhancing the flavor.

Zanthoxylum bungeanum and vine pepper oil

Light yellow It is a green or yellow oily liquid with trace amounts of raw material precipitates and has the unique aroma and numbing smell of Sichuan peppercorns. The appearance of vine pepper and prickly ash are the same, so many people can’t tell the difference between vine pepper and prickly ash. It’s common for them to be pretentious. In fact, there is a difference between vine pepper and prickly ash. What are the seeds of vine pepper on the tree? Like grapes, the vine peppers are green (or cyan). The berries of Sichuan peppercorns on the tree are in bunches. The vine peppers are green (or cyan) and dark red. Compared with green prickly ash, vine pepper has a pure and pure flavor, without the bitter taste of green prickly ash, and is particularly fragrant. The fragrance floats far away, giving people a feeling of appetite after smelling the fragrance. In terms of taste, vine pepper is better than prickly ash. . Recently I discovered that there are far more people who know about Zanthoxylum bungeanum than those who know about Wanjiao pepper. When it comes to Wanjiao pepper, many people don’t know what it is. It turns out that Wanjiao pepper is a new variety of Zanthoxylum bungeanum and it only debuted in the past few years. Well, no wonder a lot of people don't know about this "vine pepper". I believe that soon this vine pepper will be as well-known as Sichuan peppercorns. After all, this vine pepper and vine pepper oil are still the best condiments on the table, and they will definitely replace the market of Sichuan peppercorns.