Hua Jiao

The name hua jiao in a strict sense refers to the northern China peppercorn, Z. bungeanum, or at least that appears to be the common consensus in current scholarly literature. However, hua jiao is also the generic term in commerce for all such viable spices harvested from the genus. This includes Z. simulans Hance), identified by a taxonomical authorities as the yě huā jiāo ("wild peppercorn"), though elsewhere given as chuān jiāo, leading to the tendency to regard this as the bona fide "Sichuan pepper". Hua Jiao in Chinese Pinyin, is one of very common spices used in Chinese cuisine, especially dishes in Sichuan Chinese restaurant. More than that, as one of a useful herbs it cures serious illness. In the practice of Traditional Chinese Medicine (TCM), this slightly spicy, warm herb is often used to stimulate the taste buds to take more food, warm the body, get rid of cold and dampness, and protect the stomach and spleen.