|
gptkbp:instanceOf
|
gptkb:plant_species
gptkb:spice
|
|
gptkbp:alsoKnownAs
|
gptkb:Chinese_prickly_ash
gptkb:hua_jiao
gptkb:sansho_(in_Japan)
花椒
|
|
gptkbp:category
|
gptkb:Rutaceae_family
|
|
gptkbp:color
|
reddish-brown
|
|
gptkbp:compatibleWith
|
gptkb:spice
black pepper
|
|
gptkbp:contains
|
gptkb:citronellal
essential oils
limonene
geraniol
|
|
gptkbp:exportRestrictedIn
|
gptkb:United_States_(1968-2005)
|
|
gptkbp:flavor
|
citrusy
pungent
tingling
numbing
slightly lemony
|
|
gptkbp:harvestSeason
|
gptkb:Zanthoxylum_shrubs
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Sichuan peppercorn
|
|
gptkbp:mainCompound
|
gptkb:hydroxy-alpha-sanshool
|
|
gptkbp:nativeTo
|
gptkb:China
gptkb:East_Asia
|
|
gptkbp:partOf
|
pericarp
|
|
gptkbp:relatedTo
|
gptkb:Zanthoxylum_bungeanum
gptkb:Zanthoxylum_simulans
|
|
gptkbp:scientificName
|
gptkb:Zanthoxylum
|
|
gptkbp:usedFor
|
gptkb:butter
medicinal purposes
spice blends
five-spice powder
infused oil
pepper-salt mixture
|
|
gptkbp:usedIn
|
condiments
pickles
marinades
spicy sauces
|
|
gptkbp:usedInCuisine
|
gptkb:Chinese_cuisine
gptkb:Nepalese
dish
liqueurs
Sichuan cuisine
mapo tofu
kung pao chicken
spiced tea
|
|
gptkbp:bfsParent
|
gptkb:Sichuan_cuisine
gptkb:Dezhou_braised_chicken
gptkb:Chongqing_hot_pot
gptkb:Hunan_sausage
gptkb:Sichuan_sausage
|
|
gptkbp:bfsLayer
|
5
|