Sansho pepper, closely related to Szechwan pepper, is the Japanese form of the Zanthoxylum. Since antiquity sansho has been used as a natural preservative for meat and fish. The pod is green and flatter than other similar varieties. With its heady aroma of fresh citrus and lemon grass it’s a sophisticated pepper essential for Japanese cuisine. Without the sting but with a strong tangy freshness and a slightly numbing effect on the mouth. Our sansho pepper is produced at Wakayama in Japan by the family company Kaneichi. Grind in a pepper mill (preferably with a ceramic mechanism) or with a pestle and mortar, ideal for home-made mayonnaise, Japanese soups, added to a sauce to accompany shellfish and white fish, particularly scallops and cod. For sweet dishes try it in lemon macaroons, strawberry salad and carrot juice.