Zanthoxylum
| Zanthoxylum | |
|---|---|
 |
|
| Z. kauaense | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Subfamily: | Toddalioideae |
| Genus: | Zanthoxylum L.[1] |
| Type species | |
| Zanthoxylum americanum Mill.[2] |
|
| Species | |
|
About 250, see text. |
|
| Synonyms | |
Zanthoxylum (including Z. fagara) 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. Historically, the bark was widely used for toothache, colic, and rheumatism.[3]
Contents |
[edit] Selected species
- Zanthoxylum acanthopodium DC. – Andaliman
- Zanthoxylum ailanthoides Siebold & Zucc. – Japanese Prickly-ash
- Zanthoxylum alatum Roxb. – Winged Prickly-ash
- Zanthoxylum albuquerquei D.R.Simpson (Peru)
- Zanthoxylum americanum Mill. – Toothache Tree, Northern Prickly-ash (Eastern and Central United States)
- Zanthoxylum atchoum (Aké Assi) Waterman (Côte d'Ivoire)
- Zanthoxylum beecheyanum
- Zanthoxylum belizense Lundell (Central America)
- Zanthoxylum bifoliolatum Leonard – Maricao Prickly-ash
- Zanthoxylum brachyacanthum F.Muell. – Thorny Yellowwood (Australia)
- Zanthoxylum bungeanum Maxim.
- Zanthoxylum buesgenii
- Zanthoxylum capense (Thunb.) Harv.
- Zanthoxylum caribaeum Lam. – Yellow Prickly-ash
- Zanthoxylum chevalieri Waterman (Ghana)
- Zanthoxylum clava-herculis L. – Hercules' Club, Southern Prickly-ash (southeastern United States)
- Zanthoxylum coco Gillies ex Hook. & Arn. – Coco, Smelly Sauco (Argentina, Bolivia)
- Zanthoxylum coreanum Nakai – Korean Lime Tree
- Zanthoxylum coriaceum – Biscayne Prickly-ash
- Zanthoxylum davyi Waterman
- Zanthoxylum delagoense Waterman (Mozambique)
- Zanthoxylum deremense (Engl.) Kokwaro (Malawi, Tanzania)
- Zanthoxylum dipetalum H.Mann – Kāwaʻu (Hawaii)
- Zanthoxylum fagara (L.) Sarg. – Lime Prickly-ash (Neotropics)
- Zanthoxylum ferrugineum J.D.Smith (Central America)
- Zanthoxylum flavum Vahl – West Indian Satinwood (Caribbean)
- Zanthoxylum gentlei Lundell (Belize, Guatemala, Honduras)
- Zanthoxylum harrisii P.Wilson ex Britton (Jamaica)
- Zanthoxylum hartii (Krug & Urb.) P.Wilson (Jamaica)
- Zanthoxylum hawaiiense Hillebr. – Aʻe, Hawaiʻi Prickly-ash (Hawaii)
- Zanthoxylum heterophyllum (Lam.) Smith (Mauritius, Réunion)
- Zanthoxylum hirsutum Buckley – Texas Hercules' Club
- Zanthoxylum holtzianum (Engl.) Waterm. (Tanzania)
- Zanthoxylum humile Waterm.
- Zanthoxylum hyemale A.St.-Hil.
- Zanthoxylum integrifoliolum (Merr.) Merr. (The Philippines, Taiwan)
- Zanthoxylum kauaense A.Gray – Aʻe, Kauaʻi Prickly-ash (Hawaii)
- Zanthoxylum leprieurii Guill. & Perr.
- Zanthoxylum limonella Alston – Makaen
- Zanthoxylum lindense (Engl.) Kokwaro (Tanzania)
- Zanthoxylum martinicense (Lam.) DC. – White Prickly-ash
- Zanthoxylum monophyllum (Lam.) P.Wilson – Yellow Prickle
- Zanthoxylum nadeaudii Drake (French Polynesia)
- Zanthoxylum negrilense Fawc. & Rendle (Jamaica)
- Zanthoxylum nitidum (Roxb.) DC. – Shining Prickly-ash
- Zanthoxylum oahuense Hillebr. – Aʻe, Oʻahu Prickly-ash (Island of Oʻahu in Hawaii)
- Zanthoxylum ocumarense (Pittier) Steyerm.
- Zanthoxylum ovatifoliolatum Finkelstein
- Zanthoxylum naranjillo Griseb. – Naranjillo
- Zanthoxylum panamense P.Wilson (Honduras, Costa Rica, Panama)
- Zanthoxylum parvum Shinners – Tickletongue
- Zanthoxylum pinnatum
- Zanthoxylum piperitum (L.) DC. – Japanese Pepper Tree, Japan Pepper, Sanshō
- Zanthoxylum planispinum Siebold & Zucc. – Bamboo-leaf Prickly-ash
- Zanthoxylum procerum Donn Sm. (Central America)
- Zanthoxylum psammophilum (Aké Assi) Waterman (Côte d'Ivoire)
- Zanthoxylum punctatum Vahl – Dotted Prickly-ash
- Zanthoxylum rhetsa (Roxb.) DC. – Chirphal, Teppal, Tirphal, Indian Pepper[4]
- Zanthoxylum rhoifolium Lam.
- Zanthoxylum schinifolium Siebold & Zucc. – Mastic-leaved Prickly-ash
- Zanthoxylum simulans Hance – Chinese Prickly-ash, Sichuan pepper (Eastern China, Taiwan)
- Zanthoxylum spinifex (Jacq.) DC. – Niaragato
- Zanthoxylum thomasianum (Krug & Urb.) P.Wilson – St. Thomas Prickly-ash (Puerto Rico, British Virgin Islands, United States Virgin Islands)[5][6][7]
- Zanthoxylum zanthoxyloides (Lam.) Zepern. & Timler, 1981; Senegal pricky-ash
[edit] Formerly placed here
- Eleutherococcus trifoliatus (L.) S.Y.Hu (as Z. trifoliatum L.)
- Melicope lunu-ankenda (Gaertn.) T.G.Hartley (as Z. roxburghianum Cham.)
- Melicope pteleifolia (Champ. ex Benth.) T.G.Hartley (as Z. pteleifolium Champ. ex Benth.)[7]
[edit] Taxonomy
The generic name is derived from Greek words ξανθὸς (xanthos), meaning "yellow," and ξύλον (xylon), meaning "wood." It refers to a yellow dye made from the roots of some species.[8] The Takhtajan system places the genus in the subfamily Rutoideae, tribe Zanthoxyleae,[9] while Germplasm Resources Information Network places it in the subfamily Toddalioideae and does not assign it to a tribe.[1] The once separate genus Fagara is now included in Zanthoxylum.[10]
[edit] Uses
Many Zanthoxylum species make excellent bonsai and in temperate climates they can be grown quite well indoors. Zanthoxylum beecheyanum and Zanthoxylum piperitum are two species commonly grown as bonsai.
[edit] Culinary use
Spices are made from a number of species in this genus, especially Zanthoxylum piperitum, Z. simulans, Z. bungeanum, Z. schinifolium Z. nitidum, Z. rhetsa, Z. alatum, and Z. acanthopodium. Sichuan pepper is most often made by grinding the husks that surround Z. piperitum berries.[11] In the states of Maharashtra, Karnataka, and Goa in Western India, the berries of Z. rhetsa are sun-dried and added to foods such as legumes and fish. Because the trees bear fruit during the monsoon season, the berries are associated with the concurrent Krishna Janmashtami festival.[12] It is called timur or timbur in Nepal, Darjeeling and Sikkim and is used widely to make a tingling dip, especially for boiled food like potatoes and yams.
[edit] Ecology
Zanthoxylum species are used as food plants by the larvae of some Lepidoptera species including The Engrailed.
[edit] References
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Wikimedia Commons has media related to: Zanthoxylum |
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Wikispecies has information related to: Zanthoxylum |
- ^ a b c "Genus: Zanthoxylum L.". Germplasm Resources Information Network. United States Department of Agriculture. 2008-03-21. http://www.ars-grin.gov/cgi-bin/npgs/html/genus.pl?13017. Retrieved 2010-06-21.
- ^ "!Zanthoxylum L.". TROPICOS. Missouri Botanical Garden. http://www.tropicos.org/Name/40028189. Retrieved 2010-02-26.
- ^ Wilbur, C. Keith, MD. Revolutionary Medicine 1700-1800. The Globe Pequot Press. Page 23. 1980.
- ^ Allen, Gary (2007). The Herbalist in the Kitchen. University of Illinois Press. pp. 389. ISBN 9780252031625. http://books.google.com/books?id=Fniv9ShKmxcC&.
- ^ "Subordinate taxa of !Zanthoxylum L.". TROPICOS. Missouri Botanical Garden. http://www.tropicos.org/NameSubordinateTaxa.aspx?nameid=40028189. Retrieved 2010-02-26.
- ^ "Zanthoxylum". Integrated Taxonomic Information System. http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28849. Retrieved 2010-02-25.
- ^ a b "GRIN Species records of Zanthoxylum". Germplasm Resources Information Network. United States Department of Agriculture. http://www.ars-grin.gov/cgi-bin/npgs/html/splist.pl?13017. Retrieved 2010-11-29.
- ^ Quattrocchi, Umberto (2000). CRC World Dictionary of Plant Names. IV R-Z. Taylor & Francis US. p. 2868. ISBN 9780849326783. http://books.google.com/books?id=zIOvJSJs-IkC.
- ^ Takhtajan, Armen (2009). Flowering Plants (2 ed.). Springer. p. 375. ISBN 9781402096082. http://books.google.com/books?id=oumyfO-NHuUC&.
- ^ Beurton, C. (1994). "Gynoecium and perianth in Zanthoxylum s.l. (Rutaceae)". Plant Systematics and Evolution 189: 165–191.
- ^ Peter, K. V. (2004). Handbook of Herbs and Spices. 2. Woodhead Publishing. pp. 98–99. ISBN 9781855737211.
- ^ Bharadwaj, Monisha (2006). Indian Spice Kitchen. Hippocrene Books. pp. 82–83. ISBN 9780781811439.
