Spicy and citrus-bright, this yuzu-laced spice blend is perfect for dishes that need a punch of bright flavor. We like to sprinkle it over roast salmon, shrimp or scallops and add a pinch or three to miso butter (equal parts white miso and softened butter), which we melt over rice and tender soba noodles. Or try a pinch on your next batch of devilled eggs to punch up the flavor.

Also known as Japanese pepper or prickly ash, sansho powder is a citrusy-bright spice with an herbal, almost piney profile and earthy green color. Its intense aroma is reminiscent of Sichuan peppercorns, but fruitier, sweeter and less earthy. Sansho also produces a bold but fleeting mouth-tingling sensation similar to Sichuan peppercorns, as well as a subtle mouth-watering quality.