花椒的主要品种及其开发利用  

The Main Varieties of Zanthoxylum bungeanum Maxim.and Their Development

作　　者：肖正春[1] 张卫明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2016年第1期60-63,共4页Chinese Wild Plant Resources

基　　金："十二五"国家科技支撑计划(2012BAD36B01)

摘　　要：花椒是辛香料中比较重要的一种。它自古就是重要的烹调各种菜肴佐料,在烹调鸡、鸭、鱼,无不佐以花椒。特别是四川菜中,著名的"麻婆豆腐"、"涪陵榨菜"、"叙府芽菜"及腌大头菜、泡菜等,用上花椒后风味大增,更具特色。我们通过调查和文献查阅,将一些有特点的内容做些介绍,供参考。Zanthoxylum bungeanum Maxim. is one of the important spices. Since ancient times, it has been used to cook dishes as a seasoning, for example, to cook chicken, duck and fish. It gives a special flavour and characteristic to some famous Sichuan dishes as Mapo beancurd, Fuling mustard, Xufu sprouts as well as black salted turnip and pickles, etc.. Through investigation and looking up literature, some data were introduced to give a reference for its development.

关 键 词：花椒 大红袍花椒 辛香料 药用 芳香油 

分 类 号：S573.9[农业科学—作物学]