Botanical Name: Zanthoxylum piperitum
Sansho peppercorns are a traditional Japanese spice that comes from the prickly ash tree, a close relative of the Sichuan peppercorn. While often referred to as peppercorns, sansho is not related to black or white pepper, but instead belongs to the citrus family. These small, green peppercorns are widely used in Japanese cuisine for their vibrant, citrusy flavor and numbing sensation, making them an integral part of Japanese cooking and seasoning.
The flavor profile of sansho peppercorns is distinctive and complex. They have a bright, zesty taste with pronounced lemony and herbal notes. This citrusy aroma is immediately noticeable and sets sansho apart from other types of pepper. In addition to its citrus flavor, sansho also provides a tingling, numbing sensation on the palate, similar to that of Sichuan peppercorns, though generally milder. This tingling effect, caused by the compound hydroxy-alpha-sanshool, adds an exciting sensory dimension to dishes and enhances their overall flavor.
In Japanese cuisine, sansho is often used as a seasoning for grilled or fatty meats, such as eel (unagi), where its bright acidity and numbing heat help cut through the dish’s richness. It is also commonly sprinkled over tempura, noodles, and sushi to add a fresh, citrusy finish. Sansho can be found in the popular spice mix shichimi togarashi, where it adds a sharp, zesty note to the blend. The peppercorns are used in both their whole and ground form, with ground sansho typically offering a more intense flavor.
Beyond savory dishes, sansho peppercorns are increasingly being used in desserts and beverages. Its citrusy brightness pairs well with chocolate, fruit-based desserts, and even cocktails, where it can provide a unique twist on traditional flavor profiles. For those interested in exploring Japanese flavors, sansho can also be used in place of lemon zest or black pepper to bring a different dimension to Western dishes.