🌾🎙️ Farmer Podcast 農田廣播 🌿 草莓里專訪｜花椒伯 🌶 Strawberry Neighborhood Interview – Uncle Sichuan Pepper 主持 / Host：阿愛姨 (A Ai, Strawberry Neighborhood Chief) 農友 / Farmer：花椒伯 (Uncle Sichuan Pepper) --- 專訪對話 / Interview 阿愛姨 / A Ai： 各位鄉親大家好～我是草莓里的里長阿愛姨。今天要訪問的，是麻味十足、料理中必備的香料——花椒伯！ Hello everyone! I’m A Ai, neighborhood chief of Strawberry Village. Today we’re chatting with Uncle Sichuan Pepper—numbing, aromatic, and indispensable in many dishes. --- 花椒伯 / Uncle Sichuan Pepper： 阿愛姨好、鄉親們好！我小小一顆，卻有麻香十足的特性，常用於川菜、火鍋、醬料與燒烤，讓料理風味更豐富。 Hello Aunt A Ai and everyone! I may be small, but I bring a strong numbing aroma. I’m often used in Sichuan cuisine, hot pots, sauces, and barbecue, adding depth to dishes. --- 阿愛姨 / A Ai： 花椒伯，你從種下去到可以採收，要多久呢？ Uncle Sichuan Pepper, how long does it take from planting to harvest? --- 花椒伯 / Uncle Sichuan Pepper： 我大約需要 3–5 年才開始結果。果實成熟後曬乾或烘乾，就是大家熟悉的花椒粒。 It takes about 3–5 years to bear fruit. Once mature, the fruits are dried to become the peppercorns everyone knows. --- 阿愛姨 / A Ai： 原來如此！種植有什麼小秘訣嗎？ I see! Any planting tips? --- 花椒伯 / Uncle Sichuan Pepper： 我喜歡溫暖濕潤、排水良好的環境。幼苗期要遮陰，成株後需要陽光充足與適度修剪，以促進通風與果實均勻生長。 I thrive in warm, humid, well-drained soil. Shade seedlings, then provide full sun and prune mature plants for good air circulation and uniform fruit growth. --- 阿愛姨 / A Ai： 花椒伯在廚房最拿手的料理是什麼呢？ What dishes are you best at in the kitchen? --- 花椒伯 / Uncle Sichuan Pepper： 麻辣火鍋、宮保雞丁、香料醬、烤肉調味，我都很擅長啦！ Hot pot, Kung Pao chicken, spice sauces, and barbecue seasoning—I excel at them all! --- 阿愛姨 / A Ai： 好啦，今天的草莓里農田廣播就到這。謝謝花椒伯，也祝大家料理麻香十足、風味滿滿！ That’s it for today’s Strawberry Neighborhood broadcast. Thank you, Uncle Sichuan Pepper, and may your dishes be full of numbing aroma and rich flavor! --- 📌 小補充 / Additional Notes 花椒含揮發油（羥基丁香酚）、麻味成分與抗氧化物，常用於川菜、火鍋與醬料。適量使用可增加料理層次感，刺激食慾，也有助促進消化與血液循環。 Sichuan pepper contains essential oils (hydroxy-alpha-sanshool), numbing compounds, and antioxidants. Common in Sichuan dishes, hot pots, and sauces. Used moderately, it enhances flavor, stimulates appetite, and may support digestion and circulation. --- 🌱🌶
🌱 田間小屋 – Garden Tales 🌱 花椒（Sichuan Pepper / Zanthoxylum simulans）– 果實、營養與由來介紹 Sichuan Pepper – Growth, Nutritional Benefits & History --- 🌱 生長週期 / Growth Period 花椒屬芸香科（Rutaceae）落葉灌木或小喬木，原產於中國西南及四川地區。春季開花，果實成熟需約 6–8 個月，成熟果實呈紅色或紅褐色，內含黑色種子，帶有特有麻香味。 花椒果實（Fruit）：採收後曬乾或低溫烘乾，可作香料或入藥。花椒香氣獨特，既辛且麻，常用於炒菜、滷味、醬料及火鍋。 花椒喜陽光充足、排水良好土壤，耐寒但不耐積水，生長期間需注意病蟲害防治，如蚜蟲或果實腐爛。 Sichuan pepper is a deciduous shrub or small tree in the Rutaceae family, native to southwestern China and Sichuan. Flowers bloom in spring; fruits take about 6–8 months to mature, turning red or reddish-brown with black seeds inside, and have a characteristic numbing aroma. Fruit: harvested and dried, used as spice or medicinally. Flavor is pungent and numbing, commonly used in stir-fries, braises, sauces, and hot pot. Prefers full sun and well-drained soil, tolerates cold but not waterlogging. Monitor for pests and diseases like aphids or fruit rot. --- 👨🌾 種植狀況 / Cultivation Conditions 花椒適合溫帶至亞熱帶氣候，土壤需疏鬆肥沃，排水良好。幼苗期可遮蔭並保持適度水分。果實成熟後採收並晾乾或低溫烘乾保存，可保持麻香特性。 Sichuan pepper thrives in temperate to subtropical climates, prefers loose, fertile, well-drained soil. Shade seedlings and maintain moderate moisture. Harvest mature fruits, then sun-dry or low-temperature dry to preserve the numbing aroma. --- 📜 花椒由來 / History & Name Origin 花椒原產中國西南，尤其四川、貴州地區。因其麻香味而廣受烹飪喜愛，是川菜、滷味與火鍋的重要香料。中醫認為花椒性溫、味辛，有散寒止痛、行氣活血、助消化、驅寒除濕的功效。 Sichuan pepper is native to southwestern China, especially Sichuan and Guizhou. Its unique numbing-spicy aroma makes it essential in Sichuan cuisine, braises, and hot pot. In traditional Chinese medicine, it is warming, pungent, disperses cold, relieves pain, promotes circulation, aids digestion, and drives out dampness. --- 💚 營養價值 / Nutritional Benefits 富含 揮發油、芳香化合物（麻油素） / Rich in essential oils and aromatic compounds (hydroxy-alpha-sanshool) 含 鐵、鈣、錳等礦物質 / Contains iron, calcium, manganese 低熱量 / Low calorie 可能有助 散寒、助消化、止痛、促進血液循環 / May disperse cold, aid digestion, relieve pain, and promote circulation --- 🌟 小貼士 / Quick Tip 花椒可整顆入滷味、炒菜或火鍋，也可研磨成粉使用於醬料、烘焙或調味。保存時建議密封乾燥，避免受潮或香氣流失。 Sichuan pepper can be used whole in braises, stir-fries, or hot pot, or ground into powder for sauces, baking, or seasoning. Store in a dry, airtight container to maintain aroma and quality. --- 🌱🌶️
