Sansho Pepper Japanese Prickly Ash Green Peppercorns Chinese Cuisine 1 oz-

A favorite Japanese spice, which is found in the popular Japanese 7 Spice blend, sansho is a peppercorn-like fruit from the Rutaceae family. The tiny green pods have a natural tangy, spicy-citrus flavor, and actually leave a numbing sensation on the tongue when cracked.

Sansho pepper is widely used in Japanese and South Korean cuisine but hasnâ€t yet been distributed much further outside those countries. The spiceâ€s tart, spicy flavor pairs well with ginger and sesame, and youâ€ll find it as an ingredient in numerous Japanese noodle dishes. Just remember: Sansho is peppery and powerful, so use it sparingly.

Sansho Pepper: Common Uses

In Japanese cooking, sansho pepper is one of the most pungent and flavorful ingredients. Its citrusy notes balance seafood dishes â€" like grilled eel â€" and the peppery pods complement pork and chicken, as well. From sauces, to rice dishes, this spice provides a burst of lemony pepper flavor that stands out and heightens any dish.

How should you use it? Even if you arenâ€t using a Japanese recipe, sansho complements a variety of American and European dishes. It can be substituted for tart citrus flavors â€" say, in a zesty Italian dressing â€" or to add a bit of refreshing tang and spiciness to sauces. A few common uses include:

Zesty Sauces â€" The citrus notes and tingling feeling sansho leaves on the tongue melds nicely in zesty sauces. A tangy BBQ sauce, vinaigrette, or a sansho butter over fish are a few ways to utilize these flavorful pods.

Sweet Sauces â€" Sansho complements sweet flavors, from molasses to teriyaki. Use it to add a burst of flavor and hints of spiciness to a sweet glaze or reduction.

Finishing Spice â€" Sanshoâ€s flavor is volatile; it can lose a lot of its zest from overcooking. Thatâ€s why its commonly used as a finishing spice â€" just toss some over a steak or in a zesty soup near the end of cooking.