Zantoxylum piperitum

SPICES longevity Caragona spinosa, Zantoxylum piperitum Chinese pepper, Sichuan pepper, Japanese pepper Zanthoxylum piperitum, zanthoxylum peppery, anise pepper It is one of the oldest Chinese spices, highly esteemed and venerated used as bohům.Jedná victim is a plant with a broad spectrum of effects mainly on the liver, lungs, spleen, pancreas and CNS. It has tonic, antimicrobial and antiviral effects against parasites in the gut. This "pepper" is not at all related to the known black pepper. They are reddish fruits, dried capsules higher shrubs like acacia growing in Southeast Asia. Fruits contain essential oils burning taste are aromatic. Sichuan pepper is very sharp, numbing to taste aromatic spices. To increase the aroma capsules are recommended whole or broken slightly roasted. To rooting only we use small doses. Sichuan pepper is used whole or crushed in preparation Japanese or Chinese food, especially poultry (duck, chicken, etc.). In China, a ground sečuánským roasted pepper spice green tea. Before use, it is recommended to eliminate all loose black seeds, which are very bitter. Fruit (capsule) is harvested before reaching its maturity. The seeds in the capsule to cause unwanted bitterness and therefore removed after harvest. Sichuan pepper is a classic spices of Asian cuisine, its flavor is peppermint, lemon lightly. Aroma is fully developed after searing in a pan without fat. Usually in the food he added shortly before administration, since the boiling loses its typical taste. Sichuan pepper is rich in essential oils regulating salivation and digestion. Roasted causes light attenuation in larger quantities desensitize gustatory nerves and may cause undesirable irritation to the stomach. Like "ginseng" slows aging. Description: An evergreen shrub with light brown bark on the trunk, branches are younger black brown. It has glossy, dark green pinnate leaves with ten lanceolate leaves and usually richly branched. Of inconspicuous green flowers with black produces fruits the size of 2-3 mm, which is fine for a tangy taste used as a spice in Japanese and southern Chinese cuisine (ie. Red pepper). Attention, small shiny aromatic leaves attracted mainly aphids. Timely sprayed against pests such. Mospilan. For some of shed Plant attention to overflowing, rotting roots and then dries some branches. LOCATION: well tolerates light and shade. Winter temperatures of 15 - 30C. When outdoor summer in full sun creates a shiny new leaves. Watering: hearty salad dressing to leave a little to dry. FERTILISING: After 2-3 weeks, year round. Transplanting: After two years in drier soil. Large amounts of dense fine roots must be radically zakrátit, tolerates it wonderfully well. LAND: Substrate for bonsai AGRO CS, or clay (akadama), peat, sand in the ratio 1: 1: 1, it is necessary good drainage. CUTTING: often quickly envelop the old wood SHAPING anytime, but watch out for little thorns.