What are the main producing areas of Chinese Sichuan pepper, and which has the best varieties, Gansu or Sichuan?

Sichuan pepper is a common seasoning in daily life; for example, adding a little Sichuan pepper when cooking fish makes it both numbing and fragrant. It is also widely grown in our country, so what are the main producing areas of Chinese Sichuan pepper? Which place produces the best varieties? Gansu or Sichuan?

1. What are the main producing areas of Chinese Sichuan pepper?

Sichuan pepper is mainly produced in the Chinese provinces of Sichuan, Shaanxi, Henan, Hunan, Hebei, Shanxi, Yunnan, Guizhou and others. The Sichuan pepper produced in Sichuan is of good quality, while Hebei and Shanxi have high yields.

1. The Sichuan pepper variety produced in Yunnan is green pepper.

2. The Sichuan pepper varieties produced in Sichuan are Jinyang green pepper, Jiangjin green pepper, Hanyuan pepper, and Maowen pepper.

3. The Sichuan pepper varieties produced in Shaanxi are Hancheng Dahongpao and Fengjiao.

4. The Sichuan pepper varieties produced in Gansu are Fujiao and Qiujiao.

5. The Sichuan pepper varieties produced in Shandong are Dajiao and Xiaojiao.

6. The Sichuan pepper varieties produced in Hebei are Dajiao and Xiaojiao.

7. The Sichuan pepper variety produced in Shanxi is Ruicheng Sichuan pepper, a local specialty.

8. The Sichuan pepper variety in Hunan is Jiuye green Sichuan pepper.

9. The Sichuan pepper variety in Henan is Dahongpao Sichuan pepper.

10. The Sichuan pepper variety in Guizhou is Guizhou Sichuan pepper.

2. Which place produces the best Sichuan pepper varieties?

1. The best Sichuan pepper is none other than the Hanyuan Sichuan pepper variety from Sichuan, which was once presented as tribute to the imperial palace. In 2008, Hanyuan Sichuan pepper topped Sichuan Province's “Top Ten Geographical Indication Agricultural Products” and was the only product from Ya'an City to make the list.

2. Among them, Guizhou Sichuan pepper is also grown in various provinces and is considered a fairly good Sichuan pepper variety.

3. Main varieties of Chinese Sichuan pepper

1. Youye Sichuan pepper

The leaflets have oil dots visible to the naked eye; after drying, the oil dots are slightly raised, and the leaf rachis, infructescence and mericarps are reddish brown after drying. Fruiting period is July-August.

On the back of the leaflets, there are tufts of hair on both sides of the base of the midvein and no hair elsewhere, and apart from oil dots along the leaf margin, the leaflets have no other oil dots. The type specimen was collected in the suburbs of Beijing. It is distributed in western Sichuan (Tianquan, Eshan and other places). The type specimen was collected in Eshan, Sichuan. It is found in sparse mountain forests at an altitude of 2000-2500 m.

2. Maoye Sichuan pepper

New tender branches, leaf rachises, inflorescence rachises and leaflets are all covered with soft hairs on both sides, sometimes the fruit stalks and the upper side of the leaflets are hairless. This variety is divided into two types: one type has thin papery leaflets, the two sides are obviously different in color after drying, the leaf back is pale grayish white, and the fruit stalks are slender and elongated; the other type has thick papery leaflets, the leaf surface and fruit stalks are hairless, the lateral veins are sunken on the leaf surface in the form of fine fissure-like grooves, the two sides of the leaflets are nearly the same color, reddish brown after drying, and the fruit stalks are relatively thick. Flowering period is May-June, fruiting period is October-November. It is produced in Qinghai (Xunhua), Gansu, southern Shaanxi, and western and northwestern Sichuan (Li County, Heishui, Mao County, Baoxing and other counties). It is found in mountainous areas at an altitude of 2500-3200 m.