Zanthoxylum piperitum

Zanthoxylum piperitum is an East Asian prickly ash cultivated for its aromatic leaves and fruits, known as Japanese pepper or sanshō.

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Sanshō: Sanshō is the Japanese name for Zanthoxylum piperitum and its characteristic seasoning. This common name connects the species directly to Japanese cooking.
Rutaceae: Rutaceae is a family of flowering plants that includes citrus, rue, and prickly ash. Zanthoxylum piperitum belongs to this family alongside citrus plants.
Japan: Japan is an island country in East Asia with a long-established tradition of cultivating and using sanshō. The name Japanese pepper reflects the plant’s deep association with Japanese cuisine.
Asakura sanshō: Asakura sanshō is a Japanese cultivar of Zanthoxylum piperitum valued for its large fruits and relative lack of thorns. It exemplifies selection for easier harvesting and fruit production.
Japanese cuisine: Japanese cuisine is the culinary tradition of Japan, shaped by regional ingredients, seasonality, and preparation techniques. Sanshō is used across Japanese dishes, from grilled foods to soups.
Zanthoxylum: Zanthoxylum is a genus of flowering plants that includes prickly ashes and several culinary spices. This species is one member of the wider prickly-ash genus.
Korea: Korea is a region in East Asia where Zanthoxylum piperitum is also known and used. The species’ distribution and culinary use extend beyond Japan.
Budō sanshō: Budō sanshō is a Japanese cultivar of Zanthoxylum piperitum known for its large, grape-like clusters of fruit. Its clustered harvest makes the cultivar notably suited to fruit use.
Shichimi tōgarashi: Shichimi tōgarashi is a Japanese spice blend traditionally combining seven ingredients, including red chili and citrus peel. Sanshō may contribute its citrusy aroma to this Japanese seasoning blend.
Pericarp: The pericarp is the wall of a fruit, formed from the ovary after fertilization. The aromatic fruit seasoning is chiefly the dried outer fruit wall.