Zanthoxylum wutaiense

Across several regions of the world, the spiny pericarp of several Zanthoxylum species has been steeped to make a warming, numbing tea taken for colic, flatulence, or “wind” pains. Among the Mapuche of southern Chile, decoctions of the seeded capsules of Z. paniculatum have been recorded for digestive complaints (Bennett et al., 2021). In Nepal, rural communities infuse or decoct the mature capsules of Z. armatum to settle the stomach and relieve flatulence, a use noted in regional folk-medicine surveys (Rokaya et al., 2010). In East Africa, healers in Kenya and Tanzania prepared warm infusions of the dried, powdered pericarp of Z. chalybeum (also reported as Z. usambarense) for colic and other abdominal cramps, and the same material is sometimes used as a poultice on swollen, painful gums (Kokwaro, 2009; Van Wyk & Wink, 2015). Similarly, practitioners in Southwest China decoct the dried pericarp of Z. bungeanum (known there as “cimaijiao,” sometimes sold as “Sichuan pepper”) to ease colic, and the bark and stemwood of Z. armatum have been given as teas to alleviate stomach upset (Li, 2017). Finally, among Mapuche groups, the crushed, fresh pericarp or whole immature capsules are applied as a poultice to dental pain or sore teeth, which Bennett et al. (2021) describe as a common household remedy.

A simple and documented preparation for digestive tea is to steep the dried, seeded pericarp in hot water. Use 1–2 g of the dried pericarp (about 1 small teaspoon) per cup of water just off the boil; cover and steep for 8–12 minutes, then strain. Drink 1–2 cups daily after meals as needed. For a poultice on aching teeth or gums, grind a small pinch of the dried, unripe pericarp with a little water to make a thick paste and hold it against the affected area for 10–20 minutes; repeat no more than three times a day. Because the pericarp contains strong numbing alkamides, it may irritate very sensitive mouths or hypersensitive individuals; avoid frequent, prolonged use and discontinue if stinging intensifies. Do not use during pregnancy; the bark and other preparations of this genus have a long-standing pregnancy contraindication in herbal texts (Van Wyk & Wink, 2015). Keep doses modest, stop if you experience burning, and consult a qualified practitioner if symptoms persist.

Zanthoxylum pericarps are best known for the alkamide sanshool (also reported as hydroxy-γ-sanshool), which produces the characteristic numbing, tingling sensation associated with the genus (Bennett et al., 2021). They also contain volatile oils rich in limonene, geraniol, and linalool, compounds widely reported in Zanthoxylum chemistry and often cited as contributors to the plant’s carminative and antispasmodic actions (Li, 2017; Van Wyk & Wink, 2015). These constituents help explain the traditional use of infusions and decoctions for colic and flatulence, as well as the numbing effect of topical poultices.

Today, several Zanthoxylum species, including Z. armatum, Z. bungeanum, Z. chalybeum, Z. paniculatum, and Z. schinifolium, are still used in local markets and household apothecaries in parts of Asia, the Andes, and Africa, and the dried pericarp of Z. bungeanum and related species is sold internationally as culinary Sichuan pepper. Research interest in the genus remains active, with ongoing studies of sanshool-rich preparations for gastrointestinal and oral discomfort, though clinical evidence is still limited.

No general uses added yet. Help us by writing one.

No known synonyms.

No subspecies added yet.

No variety added yet.

No subvariety added yet.

No forms added yet.

No germination or propagation data was added yet.

No reference genome is available on NCBI yet. We are constantly monitoring for new data.

No known contributors. Be the first!

In private collections	0
In public collections	0

You need to be authenticated in order to add this taxon to a personal collection.