Zanthoxylum schinifolium Sieb. et Zucc. is a spice and medicinal plant with major regional variations due to differences in environmental conditions. This study aims to assess the overall quality of Z. schinifolium harvested from 15 regions within the same year by measuring color, aroma, flavor, and bioactive compounds. Principal component analysis, partial least squares discriminant analysis, and an entropy weight evaluation model were used to assess the variations. Significant quality differences (P<0.05) were observed among samples from different regions. These variations are primarily attributed to differences in the contents of chlorophyll a, chlorophyll b, and hydroxy-α-sanshool, as well as the browning index and browning degree, with the corresponding degrees of contribution determined to be 2.11, 1.77, 1.60, and 1.31, respectively. Samples from Yunnan, Guizhou, and Sichuan provinces and Chongqing exhibited a more pleasant sensory color and higher concentrations of chlorophyll a (220.02~543.94 μg/g DW), chlorophyll b (123.88~276.54 μg/g DW), volatile oil (2.80~6.25 mL/100 g DW), alkylamides (45.42~81.54 mg/g) DW), total phenols (28.68~43.56 mg GAE/g DW), and total flavonoids (59.26~114.58 mg RE/g DW). Samples from Hanyuan, Luxian, and Jiangjin had the highest overall evaluation scores, reaching 242.06, 202.46, and 179.23, respectively. Due to their superior quality, Z. schinifolium Sieb. et Zucc. from these three regions may be considered ideal ingredients for cooking, seasoning, and functional food development.