Asakura Sansho Pepper

Asakura Sansho is a pepper of Japanese origin that represents the excellence of the famous Sansho pepper, a product with a history of about 400 years.

The flavor of Sansho pepper is reminiscent of Sichuan pepper because of the peppery heat and slight numbness it causes, but Sansho has a distinctly more pronounced citrus aspect.

Chef's Advice

Asakura Sansho is a magical spice whose secret is a "numbing tingle," a pungent effect that awakens flavors and pairs perfectly with different types of foods such as grilled fish, fatty meats and innovative desserts.

It is often used in dishes such as kabayaki (grilled eel), in soups, or as a seasoning for meats and fish. In addition, Asakura Sansho is sometimes used to make a flavored salt by mixing ground sansho with sea salt. This flavored salt can be sprinkled on various dishes to add a unique flavor and lively aroma.

What makes Asakura Sansho pepper special?

Sansho is obtained from the fruits of a plant called Zanthoxylum piperitum, which belongs to the citrus family. After harvesting during the month of May, Sansho pepper is cleaned, washed and boiled for 45 seconds at 100°C.

This spice contains several aromatic components such as limonene (a citrus component with fruity hints far superior to other types of pepper), fellandrene (which imparts the peppermint aroma), pinene (with a soft woody scent) and especially sanshool, the principle responsible for the pungent effect.

Origin

Japan