Economic Uses, Specific Metabolites and Molecular Biology Research of the Genus Zanthoxylum

<i>Zanthoxylum</i> plants are a perennial economic crop which have garnered significant attention owing to their distinctive smell and taste. Their main flavor characteristics include a numbing sensation, bitterness, and aroma, which are mostly contributed by secondary metabolites, including alkaloids, flavonoids, and terpenes. As an important spice and a natural food additive, <i>Zanthoxylum</i> has broad application prospects and economic value in the production of food, medicine, animal feed, and raw chemical materials. This review aimed to provide a comprehensive overview of the economic uses and main flavor metabolites of <i>Zanthoxylum</i>. Furthermore, molecular biology research into the plant was summarized in detail. This will provide a reference for the future development and utilization of <i>Zanthoxylum</i>, and reveal the molecular mechanisms involving the biosynthesis of its flavor metabolites.