Red Peppercorn is a unique spice in China and is widely used in cooking. China has a cultivation history of more than 2,600 years. Xinjiang is one of the concentrated production areas of Zanthoxylum bungeanum in China.Red peppercorns mainly have a numbing taste, supplemented by fragrance, and have a pure numbing taste. Because red peppercorns are also red after being dried, they are divided into "big redpao peppercorns", "small redpao peppercorns", "small peppercorns" and "very small peppercorns" according to the size of the fruit."Dahongpao Zanthoxylum bungeanum" is named after its large fruit and red color. Compared with ordinary Sichuan peppercorns, firstly, it is red and bright in color, darker than ordinary Sichuan peppercorns; secondly, it has large particles, thick flesh, prominent aroma, long and strong numbing smell, and wart-like protrusions on the skin; thirdly, its numbness is strong and long-lasting. , heat it in a wok for 9-10 seconds and you will be able to smell the spicy and numb flavor. Mix it with pepper, salt and other seasonings to form a spicy and mellow compound flavor.
