|
gptkbp:instanceOf
|
gptkb:plant_species
|
|
gptkbp:component
|
gptkb:Sichuan_pepper
|
|
gptkbp:contains
|
gptkb:hydroxy-alpha-sanshool
essential oils
flavonoids
alkaloids
lignans
|
|
gptkbp:cultivatedIn
|
gptkb:China
gptkb:Japan
gptkb:Korea
|
|
gptkbp:distribution
|
gptkb:China
gptkb:Japan
gptkb:Korea
gptkb:Himalayas
|
|
gptkbp:family
|
gptkb:Rutaceae
|
|
gptkbp:flavor
|
citrusy
numbing
|
|
gptkbp:flowerColor
|
yellow-green
|
|
gptkbp:floweringSeason
|
May to June
|
|
gptkbp:fruitType
|
red
drupe
|
|
gptkbp:genus
|
gptkb:Zanthoxylum
|
|
gptkbp:harvestSeason
|
August to October
|
|
gptkbp:height
|
up to 7 meters
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Chinese prickly ash
|
|
gptkbp:leafType
|
musical composition
|
|
gptkbp:nativeTo
|
gptkb:China
gptkb:East_Asia
|
|
gptkbp:otherName
|
gptkb:Sichuan_pepper
gptkb:hua_jiao
花椒
|
|
gptkbp:partOf
|
seeds
pericarp
|
|
gptkbp:plantType
|
shrub
|
|
gptkbp:scientificName
|
gptkb:Zanthoxylum_bungeanum
|
|
gptkbp:seedColor
|
black
|
|
gptkbp:usedFor
|
gptkb:spice
gptkb:traditional_medicine
medicinal purposes
flavoring
culinary spice
|
|
gptkbp:usedIn
|
dish
mapo tofu
spicy dishes
|
|
gptkbp:usedInCuisine
|
gptkb:Chinese_cuisine
Sichuan cuisine
|
|
gptkbp:bfsParent
|
gptkb:Sichuan_pepper
gptkb:Sichuan_peppercorn
|
|
gptkbp:bfsLayer
|
6
|