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Sansho

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description Sansho Overview

Sansho is a Japanese ground spice made from the dried fruit of the prickly ash tree, Zanthoxylum piperitum. It has a citrus-like fragrance and a distinctive tongue-numbing sensation caused by compounds related to those found in Sichuan pepper, although it is a separate Japanese spice. Sansho is commonly served with grilled eel and is also used with other Japanese dishes, including noodles and grilled foods.

help Sansho FAQ

What plant does sansho come from?

Sansho is made from the dried berries of Zanthoxylum piperitum, a Japanese prickly-ash plant in the citrus family. It is sometimes called Japanese pepper, but it is not black pepper.

Why does sansho make the tongue feel numb?

The tingling and numbing sensation comes largely from hydroxy-alpha-sanshool. Its flavor combines that mouthfeel with a bright citrus aroma rather than the heat of a chili pepper.

How is sansho traditionally used with eel?

Ground sansho is commonly sprinkled over kabayaki, the soy-glazed grilled eel served in Japanese cooking. It cuts through the eel's richness and adds citrusy spice after the fish has been grilled.

Is sansho the same spice as Sichuan pepper?

No. Sansho and Sichuan pepper are related Zanthoxylum spices, but they come from different plants and have distinct aromas and levels of numbing sensation.

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