Sansho Pepper

Sansho pepper is derived from the dried and ground seed pods of a Japanese variety of the prickly ash tree and is that country’s equivalent of sichuan pepper. The seeds themselves are not used as they are too bitter. One of the few spices used in Japanese cooking, sansho pepper gives off a certain amount of heat, has a slight numbing effect on the tongue and is used to counter fattiness in food. The aromatic leaves of the sansho plant, which have minty, basil and liquorice overtones, are used in herbal preparations. Available: Japanese or Asian food stores.