Sansho, known as Japanese pepper, comes from the fruit of the yellow pepper tree (Zanthoxylum piperitum), a species related to citruswhich distinguishes it from classic spices. The plant grows naturally in Japan, Korea and parts of China, where it has been used in cooking and herbal medicine for centuries. Dried berries are most often used, and after separating the seeds, a thin, aromatic shell remains – this is what ends up in grinders and small vials available for sale. The characteristic citrus aroma, delicate pungency and short-term tingling on the tongue result from the presence of sanshooli, compounds that produce an effect similar to Sichuan pepper, but more subtle. This flavor profile makes sansho a good balance to fatty dishes, especially grilled fish and eel unagi style.
In Poland, sansho remains a specialized product, available primarily in Japanese cuisine stores and online. The most common ones are small packages weighing 8-12 g. The cost of such a bag usually ranges between PLN 23 and 25. Although these rates are clearly higher than for classic pepper, the amount needed to season one portion is very small, so one package is enough for many weeks of cooking. The choice between powder and whole fruit mainly affects the durability of the aroma: powder is more convenient, while dried peels stay fresh longer and they extract flavor best when ground immediately before use.
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Sansho and Sichuan pepper often fall into the same category because they come from plants of the same botanical genus (Zanthoxylum) and both produce a characteristic tingling sensation on the tongue. In practice, this leads to numerous mistakes: in Polish online stores it is easy to find products described as both sansho and Sichuan pepper, even though they are two different spices. The difference between them begins at the species level. Sansho is made from Zanthoxylum piperitum, grown mainly in Japan, while Sichuan pepper comes from the Chinese species Zanthoxylum simulans or Zanthoxylum bungeanum, which have different color and structure of fruit.
Distinguishing between the two spices becomes easy when you pay attention to a few characteristics. Sansho fruits are light green and, when dried, retain an aroma known as lemon-lime with a mild herbal note. Sichuan pepper is most often found as shells in shades of red and brown, and its scent is sometimes deeper, sometimes slightly earthy. The difference also concerns the intensity of action: the Sichuan variety causes a stronger and longer-lasting tingling sensation, while Sansho produces a more subtle and shorter effect, better suited to delicate fish and poultry.
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Sansho has long been treated not only as a spice that gives dishes a citrus aroma, but also as a… an ingredient that supports digestion. The compounds it contains, including hydroxy-alpha-sanshool, stimulate salivation and can facilitate the breakdown of fats and proteins, which explains its frequent combination with heavier dishes, such as unagi eel or pork. More and more attention is being paid to the fact that, thanks to this mechanism, sansho affects not only the taste, but also the… physiological feeling of satiety.
In Japanese cuisine, sansho plays the role of a mandatory addition to grilled eel, fatty fish, light broths, noodles and various types of pickled vegetables. In recent years, it has also begun to appear in Western cuisine, especially in recipes for baked salmon, tofu dishes, stir-fry vegetables and citrus-soy sauces, where its delicate spiciness emphasizes the freshness of the ingredients. The expressive, citrusy profile of sansho also favors culinary experiments – the spice works well as an alternative to traditional pepper in classic soups and dishes, giving them an interesting aroma and a more complex taste.
Source: Terazgotuje.pl
