Key spice of Japanese cuisine, that combines a distinct elegant aroma with a pleasant pungency, that numbs the tongue for a few seconds. Specially selected and grinded big peppers from the Wakayama region. Enhances a wide variety of vegetable, fish, poult Read more
Whole Japanse Sansho pepers
Citrus aroma with a sutle numbing effect
Sansho, like black peppercorns, is made from a small berry of a plant known as zanthoxylum piperitum.
The taste consists of a fresh aroma combined with a pleasant sharpness, which numbs the tongue for a few seconds. They are native to Japan. These specially selected peppers come from the Wakayama region.
They are most commonly used in Japanese cuisine, mostly in grilled meat dishes, but are also great for a wide variety of vegetable, fish, and poultry dishes.
Store in a dark and cool place.