Flavor: Pungent/Citrusy/Floral
Major Flavour Compound: Sanshools
Parts Used: Friut rinds
“A tingling citrus spice valued in cuisine and traditional healing.”
Chinese prickly ash is a highly aromatic spice derived from the dried husks of the fruits of Zanthoxylum armatum, a spiny shrub or small tree native to the Himalayas, Southwest China, and parts of Southeast Asia. Belonging to the Rutaceae family, it is closely related to Sichuan pepper (Zanthoxylum bungeanum). The spice is known for its tingling, numbing effect on the tongue, caused by compounds like sanshools, and for its citrusy, peppery aroma. It is widely used in Chinese, Tibetan, Nepalese, and northern Thai cuisines, often added to spice blends or used to flavor meat, stews, and pickles. In traditional medicine, Chinese prickly ash is valued for its anti-inflammatory, antibacterial, digestive, and circulatory-stimulating properties. It has been used to treat toothaches, indigestion, muscle spasms, and respiratory issues. Essential oils extracted from the plant are also used in perfumery and herbal preparations.
