Sichuan Pepper

Sichuan Pepper

　　Sichuan pepper is a plant with a unique aroma and flavor, belonging to the Rutaceae family. It mainly grows in the Jinsha River basin and the upper reaches of the Dadu River and is a wild plant. The seeds, fruit peel, and leaves of Sichuan pepper can all be used medicinally. The fruit peel is a traditional Chinese herb, known for warming the middle energizer and relieving pain, promoting blood circulation, lowering blood pressure, preventing thrombosis, strengthening the spleen and stomach, and dispelling wind-dampness. It has notable therapeutic effects on chronic gastritis when used in traditional Chinese medicine. The seeds, fruit peel, and leaves of Sichuan pepper can all be used medicinally, with the fruit peel being a traditional Chinese herb known for warming the middle energizer and relieving pain, promoting blood circulation, lowering blood pressure, preventing thrombosis, strengthening the spleen and stomach, and dispelling wind-dampness.

　　The black bamboo groove Sichuan pepper series products use Sichuan pepper harvested from misty mountains at altitudes of 1,800–3,000 meters as their raw material. This area features an alpine forest climate, surrounded by mountains and rarely visited by humans. The soil is fertile, the climate is mild, and rainfall is abundant, with absolutely no pollution. The resulting Sichuan pepper products have a rich fragrance and pure numbing flavor, making them an excellent seasoning.