Why is pepper called sea pepper? It didn't grow out of the sea, did it?

Pepper is called sea pepper by Sichuanese, which means it comes from overseas. Textual research tells us that Li Shizhen's Compendium of Materia Medica in Ming Dynasty has no shadow of pepper. Pepper was introduced into China from America in the late Ming Dynasty, and was called "Pepper" at that time. At first, it was only used as an ornamental crop, just like the invasion of other creatures. The earliest people in China who ate Chili peppers were all in the lower reaches of the Yangtze River, the so-called "Xiajiang people". When Xiajiang people tried peppers, Sichuanese didn't know what peppers were. Interestingly, pepper was first introduced from Jiangsu, Zhejiang and Guangdong, but it was not fully utilized in those places, but spread to the upper reaches of the Yangtze River and southwest China. This is also a typical example of Sichuanese absorbing the advantages of the world in diet and constantly bringing forth the new. After Jiaqing in the Qing Dynasty, Guizhou, Hunan, Sichuan and Jiangxi all "planted vegetables". "There are no peppers and mustard, but there are a lot of soups". "Choose extremely spicy ones, and every meal should be spicy." It shows that the history of Sichuan people eating sea pepper is about 400 years. Eating pepper is an old tradition in China and Sichuan. Records of Huayang and Shudi in Jin Dynasty, which are more than 0/600 years ago/kloc-,say that Shu people are "tasty and fragrant". Zanthoxylum bungeanum originated in China, which is a unique spice in China. So far, it has not been used in western food. As early as in the Book of Songs, there were many references to such things as "pepper". In the Book of Songs, Zhou Song said: "Pepper has its fragrance, which means that pepper has fragrance and can make people live a long and safe life. It is also recorded in Qi Shu Yao Min. As a traditional Chinese medicine, Zanthoxylum bungeanum is widely used. The earliest pharmaceutical work in China, Shennong Herbal Classic, has the function of Zanthoxylum bungeanum. " "Compendium of Materia Medica" says that pepper can be "not white for a long time, but intellectual man fit for years". Zanthoxylum bungeanum was originally wild in the area below 1000 meters above sea level in Qinling Mountains. Now it is distributed all over the country. North China and Southwest China are the main producing areas. Historically known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper and so on. Look, how many names are related to Sichuan! I boldly speculate that the new plants introduced from abroad in the late Ming Dynasty were named Zanthoxylum bungeanum and sea pepper, and may also refer to the name of Sichuan pepper. The name of pepper may be the same.