Sichuan pepper

Sansho pepper is a Japanese spice highly valued in Asian cuisine for its unique flavor and fresh aroma. It is obtained from the dried berries of the Zanthoxylum piperitum shrub, which belongs to the citrus family, and is characterized by a citrusy, slightly spicy flavor and a tingling or numbing sensation on the tongue, similar to Sichuan pepper.

Native to Japan, this pepper is an essential ingredient in traditional Japanese cuisine, especially in dishes like unagi (grilled eel) and various soups and stews. Its use also extends to some regions of China and Korea, where it is valued for its aromatic properties.

Among its properties, sansho pepper is known for stimulating digestion, helping to relieve stomach discomfort, and imparting a particular freshness to culinary preparations. Furthermore, it adds a distinctive touch that enhances and balances flavors, giving any dish a more complex and profound character.

In different Spanish-speaking countries, this ingredient may be known by different names, although it is not common in traditional local cuisine. Some approximate synonyms could be Japanese pepper or, in some cases, it is related to Sichuan pepper, although both are spices with similar but not identical characteristics.