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Sansho pepper is the dried husk of Zanthoxylum piperitum, a deciduous shrub native to Japan that belongs to the same genus as Sichuan peppercorn. It produces a distinctive citrusy, numbing sensation on the tongue and is a traditional accompaniment to grilled eel (unagi) and other Japanese dishes. Sa...
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Green Sichuan pepper consists of the dried husks of the Zanthoxylum plant, harvested before reaching full maturity. Unlike the more common red varieties, these green peppercorns offer a distinctly herbal, floral, and citrusy aroma alongside the characteristic tingling numbness known as málà, caused...
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