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Sichuan pepper (Chinese: 花椒; pinyin: huājiāo, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India.
Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash, is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō ( 山椒 ) in Japan and sancho ( 산초 ) in Korea.
It is the northernmost New World species in the citrus family, Rutaceae, and is the type species in its genus, which includes sichuan pepper. [2] It can grow to 10 meters (33 ft) tall with a diameter at breast height (DBH) of 15 cm (5.9 in). [3] It produces membranous leaflets and axillary flower clusters. [3]
Favourite dishes are the warming and peppery Sichuan pepper-infused big plate chicken, the paprika salad, the lamb skewers, and the diced stir-fried leghmen noodles topped with lamb, vegetables ...
Zanthoxylum bungeanum is a species of plant in the family Rutaceae.It is one of the sources of the spice Sichuan pepper.The plant is native to North-Central China, South-Central China, Southeast China, East Himalayas, Inner Mongolia, Manchuria, Nepal, Qinghai, Tibet, Xinjiang. [1]
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng ) by simmering it in oil and other spices. Characteristic of Sichuan cuisine , particularly Chongqing cuisine , it has become one of the most popular ingredients in Chinese cuisine , spawning many ...
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