What is the difference between rattan pepper and Sichuan pepper? What is the difference and function

If you want to cook delicious dishes, you can't do without a variety of seasonings. There are many types of seasonings, some of which are simple and straightforward, and you can see how to use them at a glance. There are also some seasonings that are so similar in appearance that it is difficult to distinguish between them, such as Sichuan pepper, sesame pepper and rattan pepper.

So what's the difference between the 3 of them? How should I use it when cooking? Let's give you a detailed introduction.

Let's start with Sichuan peppercorns.

There are many kinds of peppercorns, generally referring to red peppercorns, Yunnan, Sichuan, Shaanxi and other places have a large number of planting, with the best quality produced in Mao County and Hanyuan County in Sichuan. The outer skin of red pepper is brown red or dark red, the inner color is light yellow, the peel is thick, the number of oil cells on the surface is large, and the oiliness is very sufficient.

Red peppercorns are characterized by a slightly faint numb flavor and are not long-lasting. The aroma is strong, long-lasting, and the oil yield is very high. After stir-frying, the fragrance is stronger. If you want the food to be fragrant and slightly numb, you can use some red peppercorns, the effect is very good.

Then I moved on to the peppers.

Sesame pepper is a specialty of Sichuan, Guizhou and Chongqing, also called green pepper. Ripe peppers are dark green in color and brownish-yellow or yellow-green when dried. Some people often think of unripe red peppercorns as sesame peppers, but in fact, these are two completely different things, both in color and taste, they are very different.

The fragrance of hemp pepper is light, relatively soft, the hemp flavor is obvious, and it lasts for a long time, and there is a feeling of cold hemp, and the oiliness is relatively insufficient. Using sesame pepper is to use its hemp flavor, which is mostly used in cold dishes, as well as some flavor specialties, such as spicy boiled fish, spicy bullfrog and so on. The palate is rich and has a persistent aftertaste.

Secondly, let's talk about rattan peppers.

Rattan pepper is the two years to start the fire, rattan pepper is very special, it itself is a "relative" of red pepper, but the appearance is very close to green pepper (pepper), it is also green, slightly yellow after drying. The difference in appearance is that rattan peppers are like grapes, clustered together one by one, while hemp peppers are relatively scattered and less compact.

The fragrance of rattan pepper is not as strong as that of red peppercorns, it is fragrant, and the hemp flavor is not as strong and lasting as green peppercorns, but relatively soft hemp. Because rattan pepper has a high oil yield, it is generally used to make rattan pepper oil, so it is also called "oil pepper" in some places. It can be used in cold dishes, or as a hot pot dipping sauce.

Rattan pepper has a small disadvantage, that is, after high-temperature cooking, the numbness is easy to disappear, and there will be a slight bitterness, so it is not suitable for long-term high-temperature cooking. However, rattan pepper alone does not work well, and it is used with pepper and pepper.

The above is the difference between Sichuan pepper, sesame pepper and rattan pepper, as well as the characteristics and usage. To put it simply, if you want to have hemp in the fragrance, use red peppercorns; If you want to be spicy and refreshing, with an endless aftertaste, just red peppercorns + green peppercorns. It is not recommended to use granules for rattan pepper, it is best to use rattan pepper oil, and you can order some before cooking, so that the taste of the meal is richer

The difference between rattan pepper and Sichuan pepper, rattan pepper is a name that people are used to. The growth of rattan pepper tree and Zanthoxylum bungeanum tree is different, the inflorescence of rattan pepper is axillary, and the inflorescence of Zanthoxylum bungeanum is apical.

What is the difference between hemp pepper, Sichuan pepper, and rattan pepper?

Rattan pepper, a bamboo leaf pepper, perennial shrub, with sharp thorns on the stems and branches, and slightly coarse wrinkles on the leaf surface; or oval, with very short petioles or sessile.

Zanthoxylum bungeanum with opposite, ovate, elliptic, sparsely lanceolate, with finely lobed teeth on the leaf margins and oil spots on the tooth interves.

Rattan pepper is green, and Sichuan pepper is purple-red, and the aroma of the two is different.

What is the difference between rattan pepper and prickly pepper?

What is the difference between Sichuan pepper and rattan pepper:

1.The tree shape is different.

The appearance of rattan pepper and pepper is different, generally speaking, the crown of the pepper tree is looser, and the branches of the tree are thicker than the thicker. The rattan pepper tree is different from the pepper tree, the canopy of the vine pepper tree is tighter, and the branches are thinner.

2.The blades are different.

There is also a big difference between the leaves of rattan pepper and Sichuan pepper, the leaves of rattan pepper are relatively thin, and there are often 3-5 leaves on the petiole of general branches, and the shape of the leaves is mostly feather shape. The leaves of Zanthoxylum pepper are relatively thick, and the number of leaves is more than that of rattan pepper, and there are generally 7-9 leaves on the branches, and even more can reach 11-13 leaves.

3.The fruit is different.

The fruits of rattan pepper and Zanthoxylum bungeanum are dark red, and after the two are ripe, there are obvious nodules on the surface of the skin of rattan pepper, while the surface of the peel of Zanthoxylum bungeanum is relatively smooth. After the fruit is dried, the color of the rattan pepper is brown, and the color of the pepper is red.

4.The taste is different.

Rattan pepper and Sichuan pepper are very commonly used seasonings, rattan pepper is also called sesame pepper, the taste is strong, and it will be more numb in the mouth. The aroma of Sichuan pepper is also very strong, but the hemp flavor will be slightly inferior.

The role of rattan pepper and Sichuan pepper:

Rattan pepper: rattan pepper is a food for both medicine and food, which can be used as medicine for the whole body, and has the effects of dissipating cold and relieving pain. The shadow of rattan pepper can often be seen in Sichuan cuisine, and it also has a certain medicinal value, which can lead to rheumatoid arthritis, toothache, bruises, swelling and pain.

Sichuan pepper: Sichuan pepper is also the main seasoning in Sichuan cuisine, and also has certain medicinal value, which can play a role in pain and itching, anti-inflammatory and sterilization.