Rattan pepper and Sichuan pepper are two different plants, and while they are somewhat similar in name, they have distinct differences in appearance, taste, and use. The following is a detailed explanation of the difference between rattan pepper and Sichuan pepper:
1.Plant family genus:
The scientific name of rattan pepper is zanthoxylum simulans, which belongs to the genus Citrus in the family Rutaceae, and is a perennial climbing shrub plant. The scientific name of zanthoxylum bungeanum is zanthoxylum bungeanum, which belongs to the genus Zanthoxylum bungeanum in the family Rutaceae and is also a small perennial tree plant.
2.Appearance differences:
The leaves of rattan pepper are odd-pinnate compound leaves, and the leaves are single-elliptic with spikes and petioles. Its fruit is granular and grows in clusters, with yellow-green to red skin. The leaves of Zanthoxylum bungeanum are compound leaves, and the leaves are composed of 5-11 leaflets, which are usually oval to oblong. Its fruit is a dried sac with a red to brown appearance.
3.Aroma and taste:
The fruit of rattan pepper has a sour, spicy and bitter taste, with a special citrus aroma. The fruit of Sichuan peppercorns has a strong spicy flavor with a characteristic aromatic smell. Sichuan peppercorns have a strong taste and can be said to have a unique spicy taste.
4.Usage:
Rattan pepper is mainly used to make seasonings and medicines, and its fruit contains volatile oils, naringin and naringone, which have certain antibacterial and anti-insect effects. Rattan pepper is widely used in traditional Chinese medicine, and the fruit is often used in medicine. Sichuan pepper is mainly used for cooking seasoning, especially in Sichuan cuisine and Chongqing hot pot. Sichuan peppercorns have a unique spicy flavor that gives a special texture and flavor to the dish.
To sum up, there are obvious differences between rattan pepper and Sichuan pepper in terms of plant family, appearance, aroma, taste and use. Rattan pepper is a plant of the citrus genus in the family Rutaceae, which has a sour, spicy, and bitter taste, and is mainly used to make seasonings and medicines. Sichuan pepper is a plant of the genus Zanthoxylum in the family Rutaceae, which has a strong spicy flavor and is mainly used for cooking seasoning. When it comes to cooking or medicinal applications, it is necessary to choose the right plant according to its characteristics and needs, and pay attention to its use in moderation to give full play to its unique flavor and efficacy.