Zantoxylum

Zanthoxylum (Zanthoxylum) or Yellowwood rearrangement is an extensive genus of woody plants, which, according to scientific classification, are assigned to the Roth family. Currently, science knows about 134 species of the plant zantoxilum, some of which are used for culinary purposes. In its biological structure, as well as its appearance, zantoxylum can be a shrub, a liana or a tree.

There are miniature species of zantoxilm called the bonsai tree. In cooking, zantoxilum fruits are used, which look like boxes, inside which are spherical seeds of the plant. In its natural habitat, the zantoxilum plant is found in mountainous areas of North America, as well as the Tibetan Highlands.

Scientists consider the African and American continents to be the birthplace of Zantoxilum. Some species of the plant have long been native to Asia and Australia. The plant acquired its original name zantoxilma thanks to the Greek language, or rather a distorted phrase in translation meaning "yellow tree. " Often, in culinary circles, zantoxilma is called nothing more than Japanese pepper or tooth tree.

For culinary purposes, pepper and climbing zanthoxylum is used. The spice is represented by zantoxilum pods, which have unique taste and aromatic properties. In addition, zantoxilum interestingly affects the taste buds of a person, leaving a feeling of slight chill, numbness and tingling in the mouth.

In the Asian culinary tradition, zantoxilum pods are used as seasoning for fish and seafood dishes. Zantoxilum pods are just perfect for making eel, which is baked on charcoal. In addition, zantoxilum is used to prepare side dishes or noodle main dishes. Not only fruits are consumed, but also fresh zantoxilum leaves.

As a rule, the leaves of the plant are added to tea or marinated. Kinome or pickled young zantoxilum leaves are used as a seasoning or savoury snack. Zantoxilum leaves are added to soups, salads, and are also used as an ingredient in the process of preparing marinades for meat or fish dishes. Often zantoxylum is mixed with fresh ginger, badian, as well as onions.

Such a spice as zantoxilum perfectly complements the taste and aroma of vegetable dishes, gives the so-called zest to the finished culinary product. Often zantoxylum is included in Chinese, as well as Japanese mixtures of seasonings and spices. It is worth noting that in addition to cooking, zantoxilum refers to plants that have long been used as a medicine.

The plant has a powerful tonic effect. In addition, zanthoxylum has anti-inflammatory as well as antibacterial properties. For medicinal purposes, the plant bark is most often used.