Yamaizi Prickly Ash Pepper Oil

Yamaizi Prickly Ash Pepper Oil

　　Prickly ash pepper, also known as fragrant pepper, belongs to the pepper family. It has a low yield and is mainly produced in Hongya County, China’s hometown of prickly ash pepper. Compared to regular pepper and green pepper, prickly ash pepper is quite different. Its fruit is green, glossy, rich in oil, and has a fragrant taste. Due to its longer growth cycle compared to green pepper, it boasts an even more aromatic scent. Prickly ash pepper oil, made from this ingredient, features a bright color, a refreshing taste, a strong numbing aroma, and a long-lasting numbing flavor. It doesn’t cause choking, is more fragrant and numbing than regular pepper oil. It offers properties such as dispelling cold and detoxifying, promoting blood circulation, stimulating appetite, and aiding digestion. When used in moderation during cooking, it brings a completely new and unexpected flavor experience. The product is especially suitable for seasoning all-season cold dishes, hot pot, noodles, fish dishes, and also serves as a novel additive for instant food and condiments. Therefore, prickly ash pepper oil has become an indispensable premium green condiment in modern cooking.

　　 A green product from Hongya—delicious seasoning that numbs just right for a thrilling taste sensation.

　　Yamaizi Prickly Ash Pepper Oil is a unique, additive-free traditional seasoning treasure from Hongya County, China’s hometown of prickly ash pepper. It has a bright color, a refreshing taste, and a rich numbing aroma. This flavoring oil infuses dishes with fragrance (pepper fragrance), delivers a mild initial numbing sensation, and offers a long-lasting numbing aftertaste. It can be used to enhance the flavor of all-season cold dishes, hot pot, noodles, and fish dishes. The introduction of this product has sparked a trend of prickly ash pepper in Sichuan cuisine, making it an ideal seasoning for hotels, restaurants, and households alike.

　　 In the first year of the Shunzhi era of the Qing Dynasty, 1644, a chef nicknamed “Yamaizi” named Zhao Zigu relocated from Wawu Mountain in Hongya to Zhige Ganzi Field. Discovering that local villagers used prickly ash pepper to cook dishes, he dedicated himself to studying the traditional technique of brewing prickly ash pepper oil. Eventually, he created “Yamaizi Prickly Ash Pepper Oil,” which has a golden, transparent color, a fragrant aroma, a soothing numbness, and a delicious taste. It became an essential seasoning in folk cuisine.