n.
- Any of numerous cosmopolitan, deciduous or evergreen shrubs or trees of the genus Zanthoxylum, having aromatic bark and alternate, mostly pinnate leaves.
- See Hercules' club (sense 1).
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| Food and Nutrition: prickly ash |
Bark and berries of Zanthoxylum americanum and Z. clava-herculis, used as a food flavour, reputed to be a circulatory stimulant, and antirheumatic. Also known as toothache bark.
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| WordNet: prickly ash |
The noun has 2 meanings:
Meaning #1:
any of a number of trees or shrubs of the genus Zanthoxylum having spiny branches
Meaning #2:
Australian tree having alternate simple leaves (when young they are pinnate with prickly toothed margins) and slender axillary spikes of white flowers
Synonym: Orites excelsa
| Wikipedia: Zanthoxylum |
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Zanthoxylum piperitum foliage
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About 250, see text. |
Zanthoxylum (from the Greek ξανθὸν ξύλον, "yellow wood") is a genus of about 250 species of deciduous and evergreen trees and shrubs in the citrus or rue family, Rutaceae, native to warm temperate and subtropical areas worldwide. Common names include prickly-ash and hercules' club.
The fruit of several species are used to make the spice Sichuan Pepper. They are also used as bonsai trees.
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Zanthoxylum species are used as food plants by the larvae of some Lepidoptera species including The Engrailed.
A spice called teppal or tirphal (Zanthoxylum rhetsa) is used in the Indian states of Maharashtra, Karnataka, and Goa, by a very small community called Konkanis (they speak a language called Konkani), an official language of Goa and spoken in many parts of these three states. Teppal is a fruit which grows in bunches like grapes on trees full of thorns. The fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. The fruit is seasonal and available during the monsoon period. When dried, the flesh of the fruit hardens, turns a brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. Mostly used in fish preparations and a few vegetarian dishes, with the coconut masala, this spice has a very strong woody aroma and is discarded at the time of eating the curry. This tree is also called jummn kayee or gamathe haralu in Kannada and koili kaya in Malayalam.
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
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