In cooking, Zanthoxylum is used as a spice and flavoring agent. For example, in traditional Chinese cuisine, the dried fruit and seeds of the Zanthoxylum plant are used to add a unique flavor to dishes. The fruit is often referred to as Sichuan peppercorn and has a slightly numbing and spicy taste. Here are a few examples of how Zanthoxylum is used in culinary applications:

Sichuan Cuisine: Zanthoxylum is a key ingredient in many Sichuan dishes. It is used to add flavor and texture to dishes such as Sichuan hot pot, Sichuan boiled fish, and Kung Pao chicken.

Japanese Cuisine: In Japanese cuisine, the dried fruit of the Zanthoxylum plant is used to flavor dishes such as grilled meats and fish. The fruit is also used as a seasoning in some types of sushi.

Vietnamese Cuisine: In Vietnamese cuisine, Zanthoxylum is used to flavor dishes such as beef noodle soup and pho. The dried fruit is added to the broth to give it a unique and spicy flavor.

Naga Cuisine: The dried covering of the Zanthoxylum seeds are used in many Naga delicacies such as pork, chicken and Anishi (a black dish made of dried Yam leaves) as flavoring agent in the dishes. In local Naga language it is known as “Michinga”

Overall, Zanthoxylum is a versatile spice that is used in many different cuisines around the world. Its unique flavor and aroma make it a popular ingredient in many dishes, and it is widely available in Asian markets and specialty stores.

SELLER: Kheti Culture

PACKED BY: Kheti Culture

WEIGHT: 750g

CONDITION: Dried

CATEGORY: Spices and Flavoring agent

ORIGIN: Nagaland