Genus: Zanthoxylum

Common Names: Sichuan pepper, jiāo

A genus of approximately 250 species- around 15 of which are used as spices or medicine in various ethnic groups. "The most [culturally] important [Asian] species are: 

Z. piperitum (Central/Eastern China, Japan, Korea)

Z. simulans (China, Taiwan)

Z. bungeanum (China) 

Z. schinifolium (China, Korea)

Z. nitidum (China, peninsular SE Asia)

Z. rhetsa (Western North India, peninsular SE Asia)

Z. armatum (Himalaya, peninsular SE Asia, East Asia)

Z. avicennae (China, peninsular SE Asia, Indonesia) 

Z. acanthopodium (eastern Himalaya, China, peninsular SE Asia, Sumatra)

All species mentioned here have their place in local cuisines and can (excepting Z. schinifolium) mostly be used interchangeably. Literature often gives contradicting information which spice is used where; furthermore, Zanthoxylum is a difficult genus with many different, similar and not well-researched species. (1)" 

Distribution: worldwide but most species used for spices are distributed in South and East Asia.

1.  Sichuan pepper and others (Zanthoxylum piperitum, simulans, bungeanum, rhetsa, acanthopodium. Gernot Katzer’s Spice Pages. Retrieved 2023.

Zanthoxylum sp. 

Common name(s): Sichuan Pepper

Description: a low-maintenance, deciduous shrub with thorned branches and glossy green leaves. Produces edible fruit husks in late summer.

Height: to 6 ft. Spread: to 3 ft.

Position: full sun, tolerant of poor, dry soil

Uses: ground peppercorns used in multiple cuisines and are an essential ingredient in Chinese five-spice powder. Ornamentally popular for bonsai.

Winter Hardiness: to 5 F and possibly lower.