Sichuan pepper is one of the traditional spices in China. It is distributed in most provinces, regions, and cities in China. Many rural areas have Sichuan pepper trees in their front and back yards or at the edges of fields and mountains. This article will discuss how to distinguish between different varieties of Sichuan pepper and how to identify their maturity.
Sichuan pepper is categorized into dried prickly ash red pepper and dried green prickly ash, which are two different species. Red Sichuan pepper turns red after being harvested and dried when mature, while green Sichuan pepper is harvested during its green maturity stage and remains green after drying. However, when green Sichuan pepper reaches full maturity, it also turns red, although this red is different and less vibrant compared to that of red Sichuan pepper.
Whether it's red or green Sichuan pepper from the Asian spices company, the degree of maturity can be determined by the fullness of the oil cells. Oil cells are where Sichuan pepper stores its numbing and aromatic flavors. The fuller and more translucent the oil cells, the higher the maturity, resulting in a more numbing and aromatic taste.
It is important to note that as Sichuan pepper matures, the difficulty in harvesting also increases. This is because the oil cells have a very thin skin, which can easily be damaged during harvesting. When the skin is damaged, the active components can leak out, reducing their concentration and causing the surface of the fruit to oxidize and turn black, thus affecting its quality.
