This document specifies requirements for sensory, physicochemical, safety and marking on the seasoning oil of Zanthoxyli Pericarpium, and describes the corresponding test methods. This document applies to seasoning oil, which takes red prickly ash pepper (Zanthoxylum bungeanum Maxim. syn. Zanthoxylum bungei Planch), green prickly ash pepper (Zanthoxylum schinifolium Sieb.et Zucc.), bamboo prickly ash pepper (Zanthoxylum armatum DC.), Chinese pepper (Zanthoxylum acanthopodium DC.), Japanese pepper (Zanthoxylum piperitum DC.), etc., as the main raw material.