Zanthoxylum piperitum
With little heat but a flavour that is a delicious aromatic spicy mix with hints of citrus, rich and with a slightly numbing effect. The black seeds are hard and bitter, only the seedpod is eaten. Grind it onto rice, pasta, poultry or meat dishes, or to give a unique flavour to foie gras. Ideal for introducing children to spices. Lightly roasted, ground and mixed with salt it becomes Japanese sansho and is used as a table spice. The traditional dish in Szechwan is based on cubes of tofu, gently cooked with chillies and crushed Szechwan pepper.
