A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development

For centuries Chili and Sichuan peppers have been used in cooking largely in Asia due to their attractive pungent orosensations. It is a reported fact that Chili pepper and zanthoxylum bungeanum produces a combined typical complex taste (called as ?Ma La?) in traditional Sichuan cuisine. In addition to their unique hot sensory properties, many reports suggests accumulating evidences of medicinal and pharmacological significance attached to these two pungent spices. In this review we comprehensively compare the chemical compositions, organoleptic properties, pharmacological and clinical applications of Sichuan pepper and Chili pepper.