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.
Zanthoxylum piperitum
Fruit and seeds
Fresh green Japanese pepper in a supermarket in Japan
Young leaves for sale in Tokyo
Sichuan pepper, also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, in Nepal, and in northeast India. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. It is made from plants of the genus Zanthoxylum in the family Rutaceae, which includes citrus and rue.
Sichuan pepper
Newly harvested Sichuan pepper (known locally as 大红袍花椒, dà hóng páo huā jiāo), left out to dry in the sun, Linxia County, Gansu Province, in Northwest China
A handful of green Sichuan peppercorn
Chengdu-style ma la hotpot with heavy use of Sichuan pepper