| Display title | Biology:Sichuan pepper |
| Default sort key | Sichuan pepper |
| Page length (in bytes) | 18,818 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 698216 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Sherlock |
| Date of page creation | 11:56, 11 February 2024 |
| Latest editor | imported>Sherlock |
| Date of latest edit | 11:56, 11 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Sichuan pepper (Chinese: 花椒; pinyin: huājiāo; Nepali: टिमुर, romanized: timur), also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, and in Nepal and north east India. Despite... |
