Tang County Prickly Ash

Tang County Prickly Ash

　　Prickly ash, also known as mountain pepper, has a spicy volatile oil in its pericarp, with main components including limonene, citronellol, geraniol, terpenes, and eugenol. The spiciness mainly comes from sanshool, which is found in the fruit of the prickly ash—a deciduous shrub or small tree belonging to the Rutaceae family. The fruit is reddish-brown and turns deep brown when dried, with a surface densely covered in rough, protruding glandular dots. Its size is similar to that of a mung bean, featuring a cracked surface and an opening at the top, containing one black seed inside.

Prickly ash is a specialty of China. It is produced in Sichuan, Hebei, Henan, Shanxi, Yunnan, and other regions.

Tang County Prickly Ash: Primarily grown on high-altitude cliffs, it develops through exposure to sun, wind, and frost. It is characterized by its large, plump grains, deep red color, numbing yet non-astringent taste, and lack of bitterness when consumed. It is divided into two main types: Dahongpao (Big Red Robe) and Xiaohongpao (Little Red Robe), and is the preferred seasoning in northern Chinese cooking, known for its ability to eliminate odors and preserve freshness.

Prickly ash has a uniquely strong fragrance, with a numbing, spicy, and slightly astringent taste. It also offers antiseptic, antibacterial, and insect-repellent properties, demonstrating significant inhibitory effects on Bacillus anthracis, Bacillus subtilis, Escherichia coli, and others. It additionally helps promote metabolism and the development of reproductive glands.

Prickly ash is a type of aromatic spice and a commonly used seasoning for enhancing flavor. Whole grains are used for pickling and other food preparations; powdered form is used for seasoning and making blends such as five-spice powder. Typically, it is fried in oil to transfer its spicy and fragrant components into the oil, which is then used for flavoring. It can also be mixed with salt and stir-fried to make "pepper salt," used in minced meat or fish products, among others. Usage is based on normal production needs without specific limitations. Prickly ash is a natural seasoning and is non-toxic.