Taiwan Original Flavor_Dried Scallion Seeds

The spiny onion, whose scientific name is "Eating Dogwood", is a large deciduous tree with thorny branches on the branches. The birds don't even dare to perch on it, and they also call them not to tread. Seasonal deciduous phenomenon occurs from October to February, and buds are spread from January to February. The petioles and heart are often red. The whole plant has thorns and scallions. It is named red scallion. It belongs to the genus Zanthoxylum of Rutaceae. It has a strong aroma from young leaves to twigs to fruits to seeds. In ancient times, it was listed as "three spices" with pepper and ginger. The Compendium of Materia Medica records: "Eating cornel is bitter and bitter. The natives picked it in August. It was chopped and filtered to extract the juice. It was mixed with lime. It was named moxa oil and spicy rice oil. It was spicy and used in food." Historically It also has the following usages: decoction of the fruit of the cornus to make a paste, which is used as an ingredient of beef, mutton and pork dishes to remove the smell of fishy odor; or to use the whole grain of fruit of the cornel as a seasoning for the soup; or as a flavoring for wine. In Taiwan, tender leaves are often used in dishes to add fragrance and flavor, similar to toon. The shelled scallion seeds have the scent of lemon and lemongrass, as well as the citrus floral fragrance of peppercorns and a strong sense of numbness.