Sansho is the dried, ground pod of the Japanese pepper tree (Zanthoxylum piperitum), prized for a citrusy aroma paired with a light tingling, numbing sensation on the tongue. It is often confused with Sichuan pepper, a related but botanically distinct spice from a different Zanthoxylum species grown in China; sansho is milder and more citrus-forward, while Sichuan pepper delivers a stronger, more pungent numbing effect.
Sansho has long been used in Japanese cuisine as a table seasoning, most famously sprinkled over grilled yakitori and grilled eel (unagi), where its pungent, citrusy flavor profile cuts through the charred, fatty richness of the grilled meat.
It pairs well with meats, seafood, and other aromatic spices and herbs, such as ginger and garlic.