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Sansho Pepper

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description Sansho Pepper Overview

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. Sansho is also one of the seven ingredients in shichimi togarashi, a common Japanese spice blend. Unlike many spices, it's primarily the dried seed husks rather than the seeds themselves that are ground for culinary use.

help Sansho Pepper FAQ

What plant does Sansho pepper come from?

Sansho pepper is derived from the dried husk of Zanthoxylum piperitum, a deciduous shrub native to Japan. It belongs to the exact same botanical genus as the Sichuan peppercorn used heavily in Chinese cuisine.

What does Sansho pepper taste like?

It produces a distinctive citrusy flavor alongside a tingling, numbing sensation on the tongue. This unique mouthfeel is caused by the sanshool compounds found in the prickly ash plant family.

What foods are traditionally paired with Sansho pepper?

Sansho pepper is most famously used as a traditional accompaniment to grilled eel, known in Japan as unagi. It is dusted over the rich, fatty fish to cut through the grease and enhance the overall flavor profile.

Is Sansho pepper related to black pepper or chili peppers?

Despite having 'pepper' in its name, Sansho is completely unrelated to standard black peppercorns or spicy chili peppers. It is actually a member of the citrus family (Rutaceae), which explains its prominent lemony and floral notes.

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