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Sichuan pepper or Sichuan peppercorn, also known as ''Chinese coriander'', a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine, is derived from at least two species of the global genus ''Zanthoxylum'', including ''Z. simulans'' and ''Z. bungeanum.'' The botanical name comes from the Greek ''xanthon xylon'' (ξανθὸν ξύλον), meaning "blond wood". It refers to the brightly coloured sapwood possessed by several of the species. The genus ''Zanthoxylum'' belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or chili pepper. The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China. Another species of ''Zanthoxylum'' native to China, ''Z. schinifolium'', called 香椒子 (''xiāng jiāo zi'', "aromatic peppercorn") or 青花椒 (''qīng huā jiāo'', "green flower pepper"), is used as a spice in Hebei.〔 Yet another ''Zanthoxylum'' species provides the African spice ''uzazi''. Because all 250 or so species of the genus seem to possess at least some of the aromatic and complex chemicals that enliven food, most ''Zanthoxylum'' species likely have been used at some time as a spice. While the exact flavour and composition of different species from the ''Zanthoxylum'' genus vary, the same essential characteristics are present to some degree in most. So, while the terms "Sichuan pepper" and ''sanshō'' may refer specifically to ''Z. simulans'' and ''Z. piperitum'', respectively, the two are commonly used interchangeably.〔Johnson, Elaine. (These Asian spices are lively secrets. ) ''Sunset'', 1 March 1993.〕 Related species are used in the cuisines of Tibet, Bhutan, Nepal, Thailand, and the Konkani and Toba Batak peoples. In Bhutan, this pepper is known as ''thingye'' and is used liberally in preparation of soups, gruels, and ''phaag sha paa'' (pork slices). In Nepal, ''timur'' is used in the popular foods ''momo'', ''thukpa'', chow mein, chicken chilli, and other meat dishes. It is also widely used in homemade pickles. People take ''timur'' as a medicine, as well for stomach or digestion problems, in a preparation with cloves of garlic and mountain salt with warm water. ==Names== Sichuan pepper is known in Chinese as ''huā jiāo''. A lesser-used name is ''shān jiāo'' (山 椒; not to be confused with Tasmanian mountain pepper, which is also the root of the Japanese . Confusingly, the Korean ''sancho'' (산초, 山椒) refers to a different if related species (''Z. schinifolium''), while ''Z. piperitum'' is known as ''chopi'' (초피).〔http://gernot-katzers-spice-pages.com/engl/Zant_pip.html〕 The name ''hua jiao'' in a strict sense refers to the northern China peppercorn, ''Z. bungeanum'', or at least that appears to be the common consensus in current scholarly literature.〔〔,p.504〕〔, p.209〕 However, ''hua jiao'' is also the generic term in commerce for all such viable spices harvested from the genus. This includes ''Z. simulans'' (Hance), identified by a taxonomical authorities as the ''yě huā jiāo'' (野花椒, "wild peppercorn"),〔:zh:花椒 (retrieved from ver. 2011.12.20 11:55)〕 though elsewhere given as ''chuān jiāo'' (川椒, "Sichuan pepper"), leading to the tendency to regard this as the bona fide "Sichuan pepper". The Indian subcontinent uses a number of varieties of Sichuan pepper. In Konkani, it is known as ''tephal'' or ''tirphal''.〔(aayisrecipes.com )〕 In Nepali, ''Z. alatum'' is known as ''timur'' (टिमुर)or ''timbur'', while in Tibetan, it is known as ''yer ma'' (གཡེར་མ)〔 and in Bhutan as ''thingye''. It is also called ''current mirchi'' commonly. In Indonesia's North Sumatra province, around Lake Toba, ''Z. acanthopodium'' is known as ''andaliman'' in the Batak Toba language〔 and ''tuba'' in the Batak Karo language. In America, names such as "Szechwan pepper," "Chinese pepper," "Japanese pepper," "aniseed pepper," "sprice pepper," "Chinese prickly-ash," "fagara," "sansho," "Nepal pepper (Timur)," "Indonesian lemon pepper," and others are used, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. Some brands also use the English description "dehydrated prickly ash" since Sichuan pepper, and Japanese ''sansho'', are from related plants that are sometimes called prickly ash because of their thorns (though purveyors in the US do sell native prickly ash species (''Z. americanum''), because it is recognized as a folk remedy〔, p.184〕). In Kachin State of Myanmar, the Jinghpaw people widely use it in traditional cuisine. It is known as ''ma chyang'' among them. Its leaves are served as one of ingredients in cooking soups. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sichuan pepper」の詳細全文を読む スポンサード リンク
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