Dried Sichuan peppercorns (Zanthoxylum spp.) and two slices of Angelica dahurica root are arranged on a pure white background. The peppercorns are small, reddish-brown, and textured, while the Angelica slices are circular with a pale, smooth surface and a brown edge. Both are commonly used in traditional Chinese medicine and cuisine, with the peppercorns adding a distinct numbing heat and the Angelica providing aromatic qualities. The contrast between the dark peppercorns and light root slices highlights their distinct textures and colors.
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