Description
Sansho Pepper, the Japanese cousin of Sichuan pepper, delivers a distinctive citrusy bite that tingles on the tongue and brightens the palate. Its flavour is sharp yet refreshing, with notes of lemon zest, green herbs, and a touch of pine that lift and awaken savoury dishes.
Used for centuries in Japanese cooking, Sansho is an essential seasoning for grilled eel (unagi), yakitori, noodle soups, and tempura salt blends. The fine ground powder adds a lively, mouth-tingling finish, while whole berries can be used to infuse oils or marinades with their aromatic sparkle.
Unlike black or white pepper, Sansho has no true heat — instead, it creates a gentle, numbing sensation that enhances delicate flavours without overpowering them. It’s a remarkable spice for modern chefs looking to add a bright, electric twist to both traditional and contemporary dishes.
Grown in Japan
Typical values per 100g:
Energy: kj 1136 / kcal 272
Fat:6.2g
of which saturates: 0.4g
Carbohydrates: 18g
of which sugars: 5.5g
Fibre : 52g
Protein: 10.3g
Salt: 0g
