Statements (30)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:plant_species
|
| gptkbp:commonName |
gptkb:Sichuan_pepper
|
| gptkbp:containsCompound |
gptkb:hydroxy-alpha-sanshool
|
| gptkbp:cultivatedIn |
gptkb:China
gptkb:Japan |
| gptkbp:describedBy |
gptkb:Carl_Anton_von_Meyer
|
| gptkbp:describedYear |
1846
|
| gptkbp:distribution |
gptkb:East_Asia
|
| gptkbp:effect |
numbing sensation
|
| gptkbp:family |
gptkb:Rutaceae
|
| gptkbp:flowerColor |
yellow-green
|
| gptkbp:fruitType |
red
pericarp used as spice |
| gptkbp:genus |
gptkb:Zanthoxylum
|
| https://www.w3.org/2000/01/rdf-schema#label |
Zanthoxylum bungeanum
|
| gptkbp:leafType |
deciduous
|
| gptkbp:nativeTo |
gptkb:China
gptkb:East_Asia |
| gptkbp:order |
gptkb:Sapindales
|
| gptkbp:partOf |
seed
fruit husk |
| gptkbp:synonym |
Fagara bungeana
|
| gptkbp:taxonRank |
gptkb:species
|
| gptkbp:traditionalUse |
gptkb:traditional_medicine
|
| gptkbp:usedFor |
gptkb:spice
|
| gptkbp:usedInCuisine |
gptkb:Chinese_cuisine
Sichuan cuisine |
| gptkbp:bfsParent |
gptkb:Zanthoxylum
gptkb:花椒 |
| gptkbp:bfsLayer |
5
|