Sansho Pepper

• Use sansho pepper as a finishing spice for grilled meats and fish, particularly eel (unagi), to enhance their flavor with its zesty and numbing properties. A light dusting right before serving elevates the dish.
• Sprinkle ground sansho pepper on noodle dishes like ramen or udon to add a citrusy, tingling heat. The unique flavor profile complements both savory and rich broths, creating a complex and satisfying meal.
• Incorporate sansho pepper into marinades and sauces for poultry or tofu to impart a distinctive Japanese flavor. Combine it with soy sauce, mirin, and ginger for a flavorful base.
• Grind sansho pepper and mix it with salt to create a flavorful seasoning for tempura or vegetable dishes. This sansho salt adds a delicate warmth and citrusy aroma that enhances the natural flavors of the ingredients.
• Use fresh sansho leaves (kinome) as a garnish for soups, salads, or simmered dishes. Their milder, herbaceous flavor provides a refreshing counterpoint to richer ingredients and adds visual appeal.
• Blend sansho pepper into spice rubs for barbecued or smoked meats to create a complex flavor profile. It pairs well with other spices like ginger, garlic, and chili flakes, adding a unique Japanese twist to your barbecue.

• Rich in antioxidants that combat free radicals and support cellular health.
• May aid digestion and relieve gastrointestinal discomfort due to its carminative properties.
• Contains compounds that possess anti-inflammatory effects, potentially reducing inflammation in the body.
• Source of essential oils that contribute to its distinctive flavor and potential therapeutic benefits.
• Traditionally used to stimulate appetite and improve overall digestive function.
• May help to improve blood circulation due to its warming effect.

Store sansho pepper in an airtight container away from direct sunlight, heat, and moisture to preserve its potency and flavor. Dried sansho berries are best kept in a cool, dark, and dry pantry. Ground sansho should be stored similarly, but consume it relatively quickly as ground spices lose their aroma and flavor more rapidly. Freezing is generally not recommended as it can affect the texture and aroma, but can be used as a last resort.