Meaning "mountain pepper" in Japanese, Sansho pepper is in the citrus family and not a true peppercorn. Causing a delightful tingling and numbing sensation in the mouth due to a compound called sanshol, it is a fabulous garnish or addition to fresh sauces or salad dressings. Rare and exceptional, our Sansho has a beautifully citrusy and herbal aroma that is also perfect for balancing out richly flavored foods like oily fish, cheese and eggplant.
Contains: Sansho pepper berries.
- Botanical Name: Zanthoxylum piperitum
- Alternate Names: Japanese pepper, Japanese prickly-ash, Korean pepper, Chopi
- Origin: Wakayama Prefecture, Japan
- Sourcing: Directly sourced from a small family owned farm
- Tasting Notes: Tingly, numbing, zingy, lemony, bright, fresh, herbal
- Pairs Well With: Yuzu Salt, Icelandic Wild Kelp, White Sesame Seeds, ponzu sauce, soba noodles
- Try In: Salted Honey Caramel Sauce with Sansho
- Learn More: Claire's Journal Aromatum: To Japan, For Sansho
- Special Tips: Crush lightly or fry in oil before using. A little goes a long way!