Zanthoxylum piperitum

Zanthoxylum piperitum, also known as Japanese pepper, Korean pepper, or Sansho, is a deciduous shrub of the family Rutaceae. It is native to the mountainous regions of Japan and Korea. The plant is known for its distinctive, aromatic flavor and is used extensively in both Japanese and Korean cooking.

Description

The Zanthoxylum piperitum plant grows to a height of about 2-5 meters. It has pinnately compound leaves, with 5-9 leaflets that are dark green on the top and lighter underneath. The plant produces small, yellow-green flowers in the spring, followed by small, red, berry-like fruits in the fall. The fruits, seeds, and leaves of the plant are all used in cooking.

Culinary Uses

The fruits of the Zanthoxylum piperitum plant are dried and ground to produce a spice known as Sansho powder. This spice has a unique, citrusy flavor and a numbing effect on the tongue. It is a key ingredient in many traditional Japanese dishes, including unagi (grilled eel) and Szechuan-style dishes. The young leaves and shoots of the plant, known as kinome, are also used in Japanese cooking, often as a garnish.

In Korean cuisine, the seeds of the plant are used to make a spice known as chopi. This spice is used in a variety of dishes, including kimchi and bulgogi.

Medicinal Uses

In addition to its culinary uses, Zanthoxylum piperitum has been used in traditional herbal medicine in both Japan and Korea. The plant is believed to have digestive and circulatory benefits, and has been used to treat ailments such as toothache, stomachache, and rheumatism.

Cultivation

Zanthoxylum piperitum prefers well-drained soil and a sunny location. It is a hardy plant that can tolerate a range of temperatures and soil conditions. The plant is propagated by seeds, which are sown in the spring.

See Also

• Zanthoxylum
• Japanese cuisine
• Korean cuisine
• Herbal medicine

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  Zanthoxylum piperitum

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  Zanthoxylum piperitum fruits and seeds

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  Japanese pepper at supermarket

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  Zanthoxylum piperitum young bits for sale

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  Chueotang with chopi (Zanthoxylum piperitum), deulkkae (Perilla frutescens), buchu (Allium tuberosum)