This is what I called ‘Chinese Pepper’. Today, I looked up online, and found out that its offical name is Zanthoxylum.
It is a very popular seasoning in Si-Chuan dish or Hunan Dish, anything hot and spicy. It is the spicy!
This is one of my favorite seasoning when it comes to slow cooking or braise. But since it has a very strong flavor, so I won’t let it stay in pot for a long time.
I happen to have a Zanthoxylum plant, so you can see what it looks like when it’s still fresh.
Here is the wiki link:
For dishes using zanthoxylum, please click on following link: