Notes on some Chinese condiments obtained from the Xanthoxylaceae.

  • Daniell, William Freeman, 1818-1865.
Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: Notes on some Chinese condiments obtained from the Xanthoxylaceae. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    (f [From the Annals and Magazine of Natural History for September 18(52.] OBTAINED from THE XANTHOXYLACEyE. f \ V. Jr [Plate V.] I. Chinese or Japanese Pepper (Xanthoxylum piperitum, DC.). Among other articles of food vended in the grocers’ shops of the various provinces of the Chinese empire, may be enumerated collections of small dried fruits, consisting of dehiscent capsules or carpels of a plant belonging to the natural order Xanthoxy- lacese. These fruits are employed as a condiment not only by the inhabitants of the Japan islands, but also by those of China. In consequence of their exportation from the sea-ports of the former, they have received the designation of Japan pepper; but, so far as their predominant use extends, they may with equal propriety merit the corresponding term of Chinese pepper. The name by which it is known throughout the latter country is that of Hwa-Tseaou. With reference to the source of this product, we have hitherto possessed but scanty informa- tion. Mr. D. Hanbury has recently stated that the supply of the Chinese shops was exclusively derived from the Xanthoxylum alatum, Roxb.* This statement, however, does not appear to be correct; on the contrary, so far as my researches reach, it is the produce of quite a different species, viz. X. piperitum, DC. (Fagara piperita, Linn.). During the recent war in Northern * Pharmaceutical Journal, ser. 2. vol. ii. p. 553. A