Zanthoxylum Piperitum, commonly known as Japanese or Szechuan pepper, is a deciduous shrub that emits a wonderful fragrance. It grows to a height of two meters and can be found in Japan, China and South Korea.
Although the name pepper is used for it, it is not a classic pepper, but belongs to the Rutaceae family, just like citrus.
Blooms in April to May with yellow-green flowers. Its fruits are small green balls, ripening in autumn, which subsequently acquire a typical pink color and a spicy bitter-sour taste.
Zanthoxylum piperitum is one of the foundations of Asian, specifically Japanese cuisine, it is mixed into a typical mixture of five spices.
In addition to its culinary use, it is also part of traditional Asian healing.
It works as a diuretic, acts against coughs, parasites and has stimulating effects on the digestive system, destroys fungi and molds, and tones.
In higher doses, however, it can be toxic to the central nervous system.