|
gptkbp:instanceOf
|
gptkb:plant_species
gptkb:spice
|
|
gptkbp:bannedIn
|
gptkb:United_States_(1968-2005)
citrus canker risk
|
|
gptkbp:color
|
reddish-brown
|
|
gptkbp:compatibleWith
|
gptkb:spice
black pepper
|
|
gptkbp:contains
|
essential oils
alkaloids
terpenes
|
|
gptkbp:cultivatedIn
|
gptkb:China
gptkb:Japan
gptkb:Nepal
shrub
|
|
gptkbp:exportedTo
|
gptkb:China
gptkb:Europe
gptkb:United_States
|
|
gptkbp:family
|
gptkb:Rutaceae
|
|
gptkbp:flavor
|
citrusy
tingling
numbing
slightly lemony
|
|
gptkbp:flowerColor
|
yellow-green
|
|
gptkbp:fruitType
|
capsule
|
|
gptkbp:harvestSeason
|
gptkb:Zanthoxylum_bungeanum
gptkb:Zanthoxylum_simulans
|
|
gptkbp:height
|
up to 7 meters
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Sichuan pepper
|
|
gptkbp:mainCompound
|
gptkb:hydroxy-alpha-sanshool
|
|
gptkbp:nativeTo
|
gptkb:China
gptkb:East_Asia
|
|
gptkbp:otherName
|
gptkb:Chinese_prickly_ash
gptkb:hua_jiao
gptkb:sansho_(in_Japan)
|
|
gptkbp:partOf
|
pericarp
|
|
gptkbp:scientificName
|
gptkb:Zanthoxylum
|
|
gptkbp:seedColor
|
black
|
|
gptkbp:seedTaste
|
bitter
|
|
gptkbp:traditionalUse
|
gptkb:traditional_medicine
gptkb:Ayurveda
|
|
gptkbp:usedFor
|
gptkb:butter
medicinal purposes
|
|
gptkbp:usedInCuisine
|
gptkb:Chinese_cuisine
dish
Sichuan cuisine
mapo tofu
kung pao chicken
|
|
gptkbp:usedInSpiceBlend
|
gptkb:Chinese_five-spice_powder
gptkb:shichimi_togarashi
|
|
gptkbp:bfsParent
|
gptkb:Sichuan_Province
gptkb:Chinese_five-spice_powder
gptkb:Chongqing_noodles
gptkb:担担面
|
|
gptkbp:bfsLayer
|
5
|