Description

Sichuan pepper (Bunge) – 50 gr

Bunge pepper cleanses the vessels of the body (opens the channels) Used together with precious Rinchen pills

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Pepper (Bunge) – 50 gr

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Latin name:

Zanthoxylum bungeanum

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Homeland: Japan

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It is a small deciduous shrub about 3-7 m high. The stems of this plant are branched, 3-8 cm in diameter, woody, gray or brown-gray with hard thorns. Leaves are 1.5-7 cm long, 1-3 cm wide, from light green to dark green. Flowers are unisexual, white or pale yellow, fragrant, collected in inflorescences; male flowers with 5-8 stamens and a 2-lobed rudimentary gynoecium; Female flowers have 2-3 carpels. Fruits are spherical (bivalve capsule), 4-5 mm in diameter, covered with numerous warty oily dots, red or purple-red on the outside and yellowish on the inside. Seeds are spherical. The fruit has a pungent taste, a numbing sensation in the mouth, and an aromatic smell; the fruits are picked from August to October, the seeds and foreign matter are removed, and then the fruits are dried in the sun

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The fruits are widely used in cooking: the powder of ripe berries, known as “Japanese pepper” or kona-zansho, is one of the seven main components of the seasoning shichimi, or “pepper of seven flavors” (ingredients: Japanese pepper, red pepper, Sichuan pepper, white and black sesame, seaweed, hemp seeds, grated ginger and fried orange peel).

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In Chinese cooking, the dried shells of the plant’s fruits are used as a spicy seasoning and are known as Sichuan pepper or Chinese coriander. The shell of the fruit, freed from seeds, is used as a seasoning; the seeds have an unpleasant taste.

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The unique taste of Sichuan pepper is not as hot as black, white or hot chili peppers. The pepper has a sour taste and causes some numbness in the mouth.

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The author of the famous book On Food and Cooking Harold McGee described the sensations as follows: “They create a strange, tingling, buzzing, numbing sensation, something like the effect of soda or a weak electric current (from touching the contacts of a nine-volt battery with your tongue). The spices apparently act on several different types of nerve endings at once, awakening sensitivity to touch and cold in nerves that are usually insensitive, and perhaps therefore lead to a kind of complete neurological confusion.”

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Sichuan pepper is one of the most ancient Chinese spices. The plant has a strong, special, incomparable aroma. As an aromatic component it is used in the perfume industry and for the production of alcoholic beverages