Sansho Peppercorn

• As a key ingredient in Japanese cuisine, use sansho peppercorns to create authentic dishes such as Unagi no Kabayaki (grilled eel with sansho pepper) to deliver that signature numbing and citrus flavor.
• Sprinkle ground sansho peppercorns over grilled meats, especially chicken or pork, to enhance their flavor profile with a refreshing citrusy and slightly spicy zest that cuts through richness.
• Incorporate sansho peppercorns into noodle dishes like ramen or udon to add a complex layer of citrus, pepper, and tingling warmth that complements the savory broth and noodles.
• Use sansho peppercorns to season vegetable dishes, such as stir-fried greens or grilled eggplant, providing a unique aromatic and flavorful dimension beyond typical salt and pepper.
• Mix sansho peppercorns into spice rubs for fish or seafood, such as salmon or shrimp, before grilling or pan-frying, infusing the dish with a bright citrusy and slightly numbing kick.
• Create a sansho-infused oil by gently heating sansho peppercorns in a neutral oil, then use the flavored oil as a finishing drizzle over dishes or as a base for salad dressings.

• May act as a digestive aid, potentially easing bloating and discomfort.
• Rich in antioxidants that may combat free radicals and support cellular health.
• Could contribute to anti-inflammatory effects due to its unique bioactive compounds.
• Some studies suggest potential benefits for pain relief.
• May improve circulation thanks to its warming properties.

Store sansho peppercorns in an airtight container away from direct sunlight, heat, and moisture. A cool, dark pantry is ideal. Properly stored, they can maintain their aroma and flavor for up to a year. Whole peppercorns retain their potency longer than ground ones. For extended storage, consider freezing, which helps preserve their volatile oils.