What are the varieties of green and white peppers

The main varieties of green Sichuan pepper include rattan pepper, bamboo leaf pepper, wild Sichuan pepper, Dahongpao Sichuan pepper, and nine leaf green Sichuan pepper. Different varieties have differences in flavor, usage, and growth environment, and are suitable for cooking, medicinal use, or seasoning.

1. Vine pepper

Vine pepper fruit has small particles, a greenish color, a strong and long-lasting numbing taste, and is suitable for making vine pepper oil or pickled dishes. Its branches and leaves have a fragrant aroma, and are commonly used in Sichuan region to enhance the flavor of dishes such as boiled fish and cold dishes. Vine peppers have strong drought resistance and are mostly grown in hilly areas. The picking period is concentrated in summer.

2. Bamboo leaf pepper

The leaves of bamboo leaf pepper resemble bamboo leaves, and the fruit has a mild and sweet taste, suitable for direct use in dishes or making salt and pepper. Fujian, Guangdong and other places often use its tender leaves to stir fry wild vegetables, and mature fruits can be dried and ground into seasoning powder. This variety prefers humid environments and is mostly distributed in southern mountainous areas.

3. Wild Sichuan peppercorns

The fruit of wild Sichuan peppercorns is small and round, with a strong pungent and citrus fragrance. Ethnic minorities in Yunnan often stew it with meat to remove fishy smell. Wild plants have outstanding resistance to diseases and pests, mostly growing on the edge of high-altitude forests, and their fruits turn dark green when ripe.

4. Dahongpao Sichuan Pepper

Dahongpao Sichuan Pepper has a thick skin and a bright red color, with a mellow and woody aroma. It is the core ingredient of Sichuan hotpot base. Widely planted in Shaanxi, Gansu and other places, it is easy to preserve after drying and suitable for long-term stewing or making braised dishes. The best quality is harvested in winter.

5. Nine leaf green Sichuan pepper

Nine leaf green Sichuan pepper has up to nine leaves per cluster, and the fruit has a fresh and numbing taste that is not astringent. It is suitable for making pickled peppers or dipping cold dishes in water. This variety is commonly found in mountainous areas of Guizhou. Fresh fruits can be directly crushed and mixed with dipping sauce, and its volatile oil components help promote appetite.

When using green and white peppers in daily life, it is recommended to choose the variety according to cooking needs. Fresh fruits should be sealed and refrigerated to avoid aroma volatilization, and dried Sichuan peppercorns should be placed in a cool and moisture-proof place. Individuals with a dry and hot constitution should not consume excessive amounts, and pregnant women and those with gastrointestinal sensitivity are advised to reduce their intake. Paired with ingredients such as ginger and tangerine peel, it can neutralize irritation and enhance flavor levels.