Ping Shun Prickly Ash

Ping Shun Prickly Ash

　　Prickly ash is widely cultivated throughout Shanxi Province, with many varieties, but that produced in Ping Shun County is considered the highest quality. Its characteristics include fine skin, few seeds, rich oil content, aromatic flavor, dark yellow color, good storability, resistance to insects, and long-lasting fragrance—dried prickly ash retains its aroma for 3–5 years, earning it the nickname “aroma in the earth.”

　　Origin: Ping Shun, Shanxi, China.

　　　　Distribution: It mainly grows in five towns along the Zhuozhang and Hongni Rivers in Ping Shun County, including Shihui, Beidanche, Yanggao, Shicheng, and Wangjiazhuang.

　　　　History: The Dahongpao variety of prickly ash was first recorded during the Tang Dynasty, with a history of over 1,000 years. During the Yuan and Ming dynasties, it was offered as a tribute.

　　　　Characteristics: Dahongpao prickly ash has small seeds and large pods, spherical in shape, bright red in color, and intensely fragrant. The dried berries are round or semi-round, black and glossy, with highly oily seeds and a rich aroma. When dried and stored for 3–5 years, the fragrance remains strong, and it resists insects, earning it the nickname “fragrance for ten miles.”

　　　　Benefits: It is not only an important high-quality ingredient for food seasoning but can also be used medicinally to warm the stomach, reduce inflammation, and promote health.

　　　　Awards: It won the Gold Award at the First Shanxi Agricultural Expo in 1993.