Ingredient

Japanese pepper fruit

Zesty Spice from the East

Japanese pepper fruit is a small, reddish-brown fruit with a distinctive citrusy and numbing flavor. It has a complex taste profile, combining elements of lemon, lime, and a mild peppery heat. The fruit is often ground into a powder or used whole in cooking to add a tangy and aromatic kick to various dishes.

Herbs, spices and similar› Fruit spices› Sichuan pepper fruit and similar-

Citrusy, tangy, and mildly peppery with a numbing sensation.

Origins and history

Japanese pepper fruit, or Sansho, has a long history in Japanese and Chinese cuisines. It is native to East Asia and has been used for centuries in traditional medicine and culinary applications. In Japan, it is commonly used in dishes such as sushi, grilled meats, and noodle soups. In China, it is a key ingredient in Sichuan cuisine, known for its bold and spicy flavors.

Nutritional information

Japanese pepper fruit is a good source of vitamins A and C, as well as minerals like potassium and calcium. It also contains essential oils that contribute to its unique flavor and aroma.

Allergens

There are no known allergens associated with Japanese pepper fruit.

How to select

When selecting Japanese pepper fruit, look for whole peppercorns or ground powder that is vibrant in color and has a strong aroma. Avoid purchasing stale or dull-looking pepper fruit, as it may have lost its potency and flavor.

Storage recommendations

To maintain the freshness and flavor of Japanese pepper fruit, store it in an airtight container in a cool, dark place. Whole peppercorns can be stored for a longer period compared to ground powder, which tends to lose its potency over time. It is recommended to grind the peppercorns just before use for maximum flavor.

How to produce

Japanese pepper fruit can be grown in a home garden, provided the climate is suitable. It thrives in well-drained soil and prefers a sunny or partially shaded location. The fruit can be harvested when it turns from green to red.

Preparation tips

Japanese pepper fruit can be used in various dishes to add a zesty and citrusy flavor. It pairs well with seafood, grilled meats, and vegetables. It is a key ingredient in Japanese seven-spice blend (Shichimi Togarashi) and is often sprinkled over rice, noodles, or soups for an extra kick of flavor.

Culinary uses

Japanese pepper fruit is commonly used in Japanese and Chinese cuisines. It is readily available in Asian grocery stores, specialty spice shops, and online retailers.