Zanthoxylum

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File:Zanthoxylum clava-herculis2.jpg
Zanthoxylum clava-herculis Fruit and foliage
File:Zanthoxylum piperitum.jpg
Z. piperitum Fruit
File:Zanthoxylum rhetsa bark.JPG
Z. rhetsa bark in Pakke Tiger Reserve
File:Zanthoxylum simulans close.jpg
Leafless Z. simulans showing its knobbed bark
File:Zanthoxylum piperitum bonsai.jpg
Z. piperitum as a bonsai

Zanthoxylum is a genus of about 250 species of deciduous and evergreen trees, shrubs and climbers in the family Rutaceae that are native to warm temperate and subtropical areas worldwide. It is the type genus of the tribe Zanthoxyleae in the subfamily Rutoideae. Several of the species have yellow heartwood, to which their generic name alludes.[3] Several species are cultivated for their use as spices, notably including Sichuan pepper.

Description

Plants in the genus Zanthoxylum are typically dioecious shrubs, trees or woody climbers armed with trichomes. The leaves are arranged alternately and are usually pinnate or trifoliate. The flowers are usually arranged in panicles and usually function as male or female flowers with four sepals and four petals, the sepals remaining attached to the fruit. Male flowers have four stamens opposite the sepals. Female flowers have up to five, more or less free carpels with the styles free or sometimes fused near the tip. The fruit is usually of up to four follicles fused at the base, each containing a single seed almost as large as the follicle.[4][5]

Taxonomy

The genus Zanthoxylum was first formally described in 1753 by Carl Linnaeus in the first volume of Species Plantarum.[6][7] The generic name is derived from Ancient Greek words Template:Wikt-lang (Script error: No such module "lang".), meaning 'yellow', and Template:Wikt-lang (Script error: No such module "lang".), meaning 'wood'. It is technically misspelled, as the z should be x, but botanical nomenclature does not allow for spelling corrections. It refers to a yellow dye made from the roots of some species.[8] The first species that Linnaeus described was Zanthoxylum trifoliatum, now regarded as a synonym of Eleutherococcus trifoliatus.[7][9] The once separate genus Fagara is now included in Zanthoxylum.[10]

Fossil record

28 fossil seeds of the extinct Zanthoxylum kristinae, from the early Miocene, have been found in the Kristina Mine at Hrádek nad Nisou in North Bohemia, the Czech Republic.[11]

Uses

Many Zanthoxylum species make excellent bonsai and in temperate climates they can be grown quite well indoors. Zanthoxylum beecheyanum and Zanthoxylum piperitum are two species commonly grown as bonsai.[12]

Culinary use

Spices are made from a number of species in this genus, including:

Andaliman

Script error: No such module "Labelled list hatnote". In Indonesia's North Sumatra province, Zanthoxylum acanthopodium is harvested for andaliman.[13] In Indonesian Batak cuisine, andaliman is ground and mixed with chilies and seasonings into a green sambal or chili paste.[14] Arsik is a typical Indonesian dish containing andaliman.[15]

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Zanthoxylum piperitum is harvested in Japan and Korea to produce Script error: No such module "lang". (Script error: No such module "Lang".) or Script error: No such module "lang". (Script error: No such module "Lang".), which has numbing properties similar to those of Chinese Sichuan peppercorns.[16] In Korean cuisine, Script error: No such module "lang". is often used to accompany fish soups such as Script error: No such module "lang"., whereas the plant's seeds are separated and used to make oil, and the oil is used as a medicine.

Sancho

Script error: No such module "Labelled list hatnote". The Korean Script error: No such module "lang". is made from Zanthoxylum schinifolium, which is slightly less bitter than Script error: No such module "lang"..[17] In Korean cuisine, Script error: No such module "lang". is often used to accompany fish soups such as Script error: No such module "lang"..[18]

Sichuan pepper

Script error: No such module "Labelled list hatnote". The fruit of Zanthoxylum armatum and Zanthoxylum bungeanum species is used to make Sichuan pepper by grinding the husks that surround the berries.[19]

Tirphal and teppal

In the states of Maharashtra, Karnataka, and Goa in Western India, the dried berries of Zanthoxylum rhetsa are known as teppal or tirphal in Marathi are added to foods such as legumes and fish. The name in both languages means 'three fruits' or 'three pods'.[20] Because the trees bear fruit during the monsoon season, the berries are associated with the concurrent Krishna Janmashtami festival.[21]

The fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. When dried, the flesh of the fruit hardens, turns a brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. Mostly used in fish preparations and a few vegetarian dishes, with coconut masala, this spice has a very strong woody aroma and is discarded at the time of eating the curry.

Chemistry

Plants in the genus Zanthoxylum contain the lignan sesamin.

Species identified in Nigeria contains several types of alkaloids including benzophenanthridines (nitidine, dihydronitidine, oxynitidine, fagaronine, dihydroavicine, chelerythrine, dihydrochelerythrine, methoxychelerythrine, norchelerythrine, oxychelerythrine, decarine and fagaridine), furoquinolines (dictamine, 8-methoxydictamine, skimmianine, 3-dimethylallyl-4-methoxy-2-quinolone), carbazoles (3-methoxycarbazole, glycozoline), aporphines (berberine, tembetarine,[22] magnoflorine, M-methyl-corydine), canthinones (6-canthinone), acridones (1-hydroxy-3-methoxy-10-methylacridon-9-one, 1-hydroxy-10-methylacridon-9-one, zanthozolin), and aromatic and aliphatic amides.[23]

Hydroxy-alpha sanshool is a bioactive component of plants from the genus Zanthoxylum, including the Sichuan pepper. It provides the characteristic numbness.

Ecology

Zanthoxylum species are used as food plants by the larvae of some Lepidoptera species including the engrailed (Ectropis crepuscularia).

Species

The following is a list of species accepted by Plants of the World Online as of August 2020:[2]

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Unplaced species

The genus Fagara has been sunk into Zanthoxylum, but as of January 2025, no name seemed to have been provided for Fagara externa, which was regarded as an unplaced name by Plants of the World Online.[24]

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content."Zanthoxylum L." TROPICOS. Missouri Botanical Garden. Archived from the original on 2010-09-10. Retrieved 2010-02-26.
  2. ^ a b Page Module:Citation/CS1/styles.css has no content."Zanthoxylum". Plants of the World Online. Retrieved 16 August 2020.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Thomas, Val; Grant, Rina (2001). Sappi tree spotting: Highlands: Highveld, Drakensberg, Eastern Cape mountains. illustrations: Joan van Gogh; photographs: Jaco Adendorff (3rd ed.). Johannesburg: Jacana. p. 260. ISBN 978-1-77009-561-8.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Genus Zanthoxylum". Royal Botanic Garden Sydney. Retrieved 17 August 2020.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Hartley, Thomas G. (2013). Wilson, Annette J.G. (ed.). Flora of Australia (Volume 26). Canberra: Australian Biological Resources Study. p. 74. Retrieved 17 August 2020.
  6. ^ Page Module:Citation/CS1/styles.css has no content."Zanthoxylum L." Australian Plant Name Index (APNI). Retrieved 16 March 2026.
  7. ^ a b Page Module:Citation/CS1/styles.css has no content.Linnaeus, Carl (1753). Species Plantarum. Berlin: Junk, 1908. p. 270. Retrieved 17 August 2020.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Quattrocchi, Umberto (2000). CRC World Dictionary of Plant Names. Vol. IV R-Z. Taylor & Francis US. p. 2868. ISBN 978-0-8493-2678-3.
  9. ^ Page Module:Citation/CS1/styles.css has no content."Zanthoxylum trifoliatum". Plants of the World Online. Retrieved 17 August 2020.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Beurton, C. (1994). "Gynoecium and perianth in Zanthoxylum s.l. (Rutaceae)". Plant Systematics and Evolution. 189 (3–4): 165–191. Bibcode:1994PSyEv.189..165B. doi:10.1007/bf00939724. S2CID 2655415.
  11. ^ A review of the early Miocene Mastixioid flora of the Kristina Mine at Hrádek nad Nisou in North Bohemia, The Czech Republic, January 2012 by F. Holý, Z. Kvaček and Vasilis Teodoridis - ACTA MUSEI NATIONALIS PRAGAE Series B – Historia Naturalis • vol. 68 • 2012 • no. 3–4 • pp. 53–118
  12. ^ Wilbur, C. Keith, MD. Revolutionary Medicine 1700-1800. The Globe Pequot Press. Page 23. 1980.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Andaliman – A Family of Sichuan Pepper". IndonesiaEats.com. 3 November 2006. Archived from the original on 17 October 2020. Retrieved 15 October 2020.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Leifsson, Lanny (8 November 2011). "Sambal Andaliman Recipe (Andaliman Pepper Sambal)". indonesiaeats.com. Archived from the original on 30 October 2020. Retrieved 15 October 2020.
  15. ^ Page Module:Citation/CS1/styles.css has no content."Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)". indonesiaeats.com. 12 July 2012. Archived from the original on 17 October 2020. Retrieved 15 October 2020.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Ravindran, P. N. (2017). "100 Japanese Pepper Zanthoxylum piperitum". The Encyclopedia of Herbs and Spices. CAB International. pp. 473–476. ISBN 978-1-780-64315-1.
  17. ^ Page Module:Citation/CS1/styles.css has no content."Szechuan Peppercorns)". CooksInfo.com. 17 June 2020. Retrieved 15 October 2020.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Gowman, Philip (5 December 2016). "In praise of Sancho and Flat Three". londonkoreanlinks.net. Retrieved 15 October 2020.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Peter, K. V. (2004). Handbook of Herbs and Spices. Vol. 2. Woodhead Publishing. pp. 98–99. ISBN 978-1-85573-721-1.
  20. ^ Page Module:Citation/CS1/styles.css has no content."Tirphal/ Teppal Pepper". foodsofnations.com. Archived from the original on 27 October 2020. Retrieved 15 October 2020.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Bharadwaj, Monisha (2006). Indian Spice Kitchen. Hippocrene Books. pp. 82–83. ISBN 978-0-7818-1143-9.
  22. ^ Page Module:Citation/CS1/styles.css has no content."{title}". Archived from the original on 2017-12-17. Retrieved 2017-05-18.
  23. ^ The Nigerian Zanthoxylum; Chemical and biological values. S. K. Adesina, Afr. J. Trad. CAM, 2005, volume 2, issue 3, pages 282-301 (article Script error: No such module "webarchive".)
  24. ^ Page Module:Citation/CS1/styles.css has no content."Fagara externa Skottsb". Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 1 February 2025.

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