Sichuan pepper
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Sichuan pepper is a spice made from the dried pericarp of a plant of the genus Zanthoxylum in the family Rutaceae. It is commonly used in Sichuan cuisine of China and in the cuisines of the Himalayas.
Sichuan pepper
Newly harvested Sichuan pepper (known locally as 大红袍花椒, dà hóng páo huā jiāo "big red coat huajiao"), left out to dry in the sun, Linxia County, Gansu Province, in Northwest China
A handful of green Sichuan peppercorn
Chengdu-style mala hotpot with heavy use of Sichuan pepper
Ruta graveolens
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Ruta graveolens, commonly known as rue, common rue, ruda, arruda or herb-of-grace, is a species of the genus Ruta grown as an ornamental plant and herb. It is native to the Mediterranean. It is grown
Sichuan pepper
…Despite its name, Sichuan pepper is not closely related to black pepper or chili pepper. Instead, Zanthoxylum plants are in the same family as citrus and rue. When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. It is used in Sichuan dishes such as…
Die Weinraute, lat. Ruta graveolens, Pflanze mit den gelben Blüten
Foliage
Illustration in the Tacuinum Sanitatis
Capsule and seed - MHNT