Citrusy, bright, with a near pine-like profile.
Sansho pepper, also called Japanese pepper or prickly ash, is a cousin of Sichuan peppercorns. It yields a similar bold, but brief, mouth-tingling sensation and a mild mouth-watering quality.
This earthy green pepper offers a similar mouth-numbing profile to the widely beloved Sichuan peppercorn, but is fruitier, sweeter and offers a welcome herbal freshness. It’s made with Asakura Zansho, a premium sansho pepper known for its incredible aromatic properties, and packaged in individual serving sizes to maintain that freshness and aroma. The spice’s delicate tingle goes a long way in sauces and also gives a good boost when mixed with mayo.
Sansho pepper, also called Japanese pepper or prickly ash, is a cousin of Sichuan peppercorns. It yields a similar bold, but brief, mouth-tingling sensation and a mild mouth-watering quality.
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Traditionally, the pepper is sprinkled on eel donburi and yakitori as well as slurpy udon noodles in the Kansai region of Japan. We love it blended with salt for a bold all-purpose seasoning and using it to add depth to rich fried dishes like chicken, and tempura. Toss a pinch into spreads and sauces to add complexity, or use in place of black pepper wherever you’d like. And it’s incredible tossed in with your favorite kettle-cooked potato chips (trust us).