In Shanxi, the heat comes from Sichuan peppers

As the Sichuan peppers hanging from branches gradually turn red, farmers in Xicheng village of Xiangfen county, Shanxi province, are happy to welcome another harvest season.

This year, 100 hectares of land in the village were planted with Sichuan peppers, a spiky shrub native to parts of western China. With its tingling sensation and a lemony, peppery aroma, it is used extensively in Sichuan food to create its trademark effect: numbing heat.

Local farmers are busy harvesting their peppers, then sorting, drying, processing and selling them.

In recent years, Xiangfen has vigorously developed a trademark planting industry, including encouraging and guiding farmers to cultivate Sichuan peppers on hillside wastelands.

Currently, there are more than 666 hectares of land in the county planted with Sichuan peppers, creating an advantage industry to help farmers increase their incomes and realize rural revitalization.