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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Sansho

Sansho Pepper

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
In the same family as Sichuan pepper, it is the seed pod of the prickly ash. Rather than being hot and spicy, it is aromatic with a slightly numbing effect on the tongue.

ยฉ 2009 All rights reserved. Published by Cross Media.

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