Post by Silver on May 19, 2023 12:51:16 GMT 1
Sichuan Pepper has some amazing properties and needs to be explored as a replacement for Cayenne Pepper. One thing I find quite interesting is that a blend of Black Pepper and Coriander Seed can be used as a Sichuan Pepper Substitute. Also, the oils with the Sichuan Pepper are mainstream essentials for our cloning efforts.
Zanthoxylum bungeanum (Red Sichuan Pepper)
Zanthoxylum bungeanum (Red Sichuan Pepper)
The taste of Sichuan peppercorn is often described as being citrusy, with notes of lemon and orange. It also has a slightly woody taste and a mildly spicy kick.
Use freshly ground Black Pepper and Coriander Seeds as a Sichuan pepper substitute.
The main components of the volatile oil in Zanthoxylum bungeanum peel were limonene (25.10%), 1,8-cineole (21.79%), myrcene (11.99%), and A-and β- Pinene, sabinene, β- Carylene（ β- phellandrene）， β- Basilene-x（ β- Oximine-x), p-cymene, α- Terpinene（ α- Terpinene), perillene, linalool, ter-pinen-4-ol, estragole, α- A-terpineol, trans caryophyllene, Terpinyl Acetate, humulene, neryl acetate, β- Piperone（ β- Cadinene), geranyl acetate, neroklidol isomer, etc. The peel also contains kokusagine, skimmianine, haplopine, 2 '- hydroxy-n-isobutyl - (2e, 6e, 8e, 10e) -dodecatatraenamide, and Schinifoline is n-methyl-2-heptyl-4-quinolinone, herniarin, N-nonacosane.
In the volatile oil of Zanthoxylum bungeanum fruit, 4-terpineol accounts for 13.46%, Piperitone accounts for 10.64%, linalool accounts for 9.10%, sabinene accounts for 9.7%, limonene accounts for 7.30%, o-cymene accounts for 7.00%, myrcene accounts for 3.00%, and α- and β- Pinene, α- Terpineol, etc.
In the volatile oil of Zanthoxylum bungeanum fruit, 4-terpineol accounts for 13.46%, Piperitone accounts for 10.64%, linalool accounts for 9.10%, sabinene accounts for 9.7%, limonene accounts for 7.30%, o-cymene accounts for 7.00%, myrcene accounts for 3.00%, and α- and β- Pinene, α- Terpineol, etc.
