Sichuan Pepper


This genus of about 250 species of spiny, deciduous or evergreen trees and shrubs occurs worldwide in warm temperate and subtropical regions. Many species are cultivated in various parts of the world for wood, and for medicinal and culinary purposes. Most prickly ashes contain benzophenanthridine alkaloids, such as chelerythrine, and effective anti-microbial, and sanguinarine, and anti-inflammatory and dental plague inhibitor that also occurs in Sanguinaria canadensis (See, Bloodroot). Zanthoxylum americanum is a traditional native N American remedy for toothache and was introduced to mainstream medicine in 1894 by John Nash, an Eclectic physician, who used it to treat typhus and cholera epidemics. In the C and S USA it is replaced by Z. clavaherculis (southern prickly ash). Many other prickly ashes have medicinal and culinary uses. Fruits of Z. acanthopodium are sold as a spice in Sikkim. Various parts of Z. armatum (Winged prickly ash), which grows from Kashmir to SE Asia, are used to clean teeth and relieve toothache, and for poisoning fish; the seeds and young leaves are used in seasonings in China and India. Zanthoxylum schinifolium and Z. simulans are used interchangeably with Z. piperitum as hua jiao in Chinese medicine. Zanthoxylum is from the Greek xanthos, "yellow", and xylon, "wood", referring to the yellow wood of certain species.

Spreading shrub or small tree with flattened spines and pinnate leaves, about 12cm (5in) long, divided into 7-11 ovate-oblong, toothed to scalloped leaflets, to 5cm (2in) long, which have prickly midribs. Small yellow-green flowers are produced in clusters to 6cm (2½in) across, in early summer, followed by small reddish fruits.


Common Name:
Sichuan Pepper
Other Names:
Szechuan Pepper, Chinese Pepper, fagara
Botanical Name:
Zanthoxylum simulans syn Z. bungei
Genus:
Zanthoxylum
Family:
Rutaceae
Native Location:
China and Taiwan
Cultivation:
Fertile soil in sun or shade. Remove dead wood (which is prone to coral spot fungus) and cut back in late winter or early spring.
Propagation:
By seed sown in autumn; by root cuttings in late winter.
Harvest:
Leaves (Z. piperitum) are picked during the growing season and used fresh. Bark is stripped in spring and dried for use in decoctions, liquid extracts, and tinctures. Fruits are collected in summer and dried for use in decoctions and liquid extracts.
Height:
3m (10ft)
Width:
3m (10ft)
Hardiness:
Z6-10
Parts Used:
Fruits
Properties:
A pungent, warming, stimulant herb.
Culinary Uses:
Dry roasted fruits are used whole or ground as a condiment in Chinese cuisine, notably in Chinese five spice powder.
Bibliography:
The Encyclopedia or Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp. 409-410