Sansho Pepper
Sansho pepper, also known as Japanese pepper or prickly ash, is a popular spice in Japanese cuisine. It is derived from the berries of the Zanthoxylum piperitum plant, which is native to Japan and other parts of East Asia.
The flavor profile of sansho pepper is unique and distinct. It has a citrusy, tangy taste with a slightly numbing sensation on the tongue. This numbing effect is similar to that of Sichuan peppercorns, although sansho pepper has a milder intensity. The spice also carries a subtle heat that adds depth to dishes without overpowering them.
In Japanese cooking, sansho pepper is commonly used as a seasoning for various dishes. It is often sprinkled over grilled meats, tempura, and noodles to enhance their flavor. It is also a key ingredient in some traditional sauces and condiments, such as yuzu kosho, a paste made with chili peppers, yuzu zest, and sansho pepper.
Sansho pepper is available in different forms, including whole berries, ground powder, and mixed with salt. The whole berries can be crushed or ground using a mortar and pestle or a spice grinder. The powder form is more convenient and commonly used in everyday cooking.
Ingredients
- The dried berries of the Zanthoxylum piperitum plant
