From the world of Japanese herbs and spices comes Sansho pepper, also known as Japanese pepper or prickly ash. From the Rutaceae family, it is a commonly used ingredient in Japanese cuisine; botanically called ‘Zanthoxylum Piperitum’. The spice comes from the dried and ground berries of the Japanese prickly ash tree, related to a plant variety called Sichuan pepper, though with a different flavour profile. Despite its name, sansho pepper is not related to black or chili peppers. With powerful digestive and antimicrobial properties, this herb aids appetite stimulation and promotes circulation improvement. The article delves into the health benefits, uses, and an easy recipe from sansho pepper.
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What Is Sansho Pepper And How Is It Culturally Significant?
Due to its immense cultural significance, Sansho pepper has been used in Japanese cuisine for centuries, dating back to the Heian period which is as old as 794–1185 AD! Considered a traditional seasoning, it is used in celebration foods and special dishes. Sansho tastes more like oranges and lemons as the pepper contains a compound called hydroxy-alpha-sanshool, which creates a numbing sensation on the tongue and lips. The use of sansho pepper in Japan is deeply tied to the aesthetic of balance in Japanese cuisine, where the tingling sensation helps to balance the richness of meats, fish, and even certain sweet dishes. Its vibrant, zesty character makes it a beloved spice in Japanese cooking.
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In What Forms Is Sansho Pepper Available?
Whole Berries: The pepper comes in small, green round berries when unripe and turns black when dried. These are often used whole in dishes for flavouring or garnishing.
Ground Sansho Pepper: The dried berries are sometimes ground into a powder, which is more commonly found in stores and used for seasoning.
Leaves: In some regions, sansho leaves (also known as kinome) are also used, imparting a fresh, citrusy flavour to various delicacies they are added to.
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How To Use Sansho Pepper In Various Foods?
Unique, citrusy, tangy, and slightly spicy with a distinctive numbing sensation on the tongue, sansho has a bright, lemony fragrance and is commonly used to season grilled fish foods for a zesty contrast. Sansho pepper uses can be in various other forms, be it in soy sauce for dipping sushi or adding tang to a vegetarian dish. In many Japanese dishes, sansho is used as a garnish or as part of a spice blend, sprinkled on soups or noodles to enhance flavour. Occasionally it is also used in sweet dishes due to its refreshing astringent notes.
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Top Health Benefits Of Sansho Pepper
Sansho pepper comes with several anti-inflammatory, anti-bacterial, and antioxidant benefits. These properties make it an important component in the world of spices. Here are some amazing health benefits it can provide:
Stimulates Digestive Enzymes
Sansho pepper is great at promoting better digestion and alleviating stomach discomfort. Its digestive benefits can soothe stomach problems such as bloating or indigestion and make meals easier to digest.
Combats Inflammation
Sansho contains compounds imbued with anti-inflammatory effects, potentially helping reduce swelling and pain in conditions like arthritis. This can contribute to overall joint health and comfort.
Keeps Chronic Diseases At Bay
High in antioxidants sansho pepper helps combat oxidative stress, protecting cells from damage, and even potentially lowering the risk of chronic respiratory ailments.
Improves Circulation
Sansho pepper can also help to enhance blood circulation, improving oxygen and nutrient delivery to tissues and supporting cardiovascular health, which is beneficial for overall vitality and energy levels.
Bolsters Immunity
The antibacterial properties of sansho pepper can help fight harmful bacteria, supporting the immune system and potentially preventing mild to severe infections, thus promoting overall body resilience.
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How To Cook With Sansho Pepper?
Be it vegetables, meat, seafood, or tofu, everything can be dipped into the simmering broth of sansho. The aromatic, numbing heat of sansho elevates every delicacy it is added to, making it a zesty, refreshing dish with rich umami flavour! Keen to know how to use sansho pepper in cooking? We bring you a delicious vegetarian recipe using sansho pepper that can be made with this unique spice. A flavourful dish that highlights this numbing spice and is perfect for a vegetarian meal, try this aromatic dish made with Japanese pepper.
Grilled Tofu With Sansho Pepper Sauce
Ingredients
For The Tofu:
- 1 block of firm tofu
- 1 tbsp sesame oil
- Salt and pepper, to taste
- 1 tbsp soy sauce
For Sansho Pepper Sauce:
- 1 tsp ground sansho pepper
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp white vinegar
- 1 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1/2 tsp sugar to balance the flavours
- Chopped scallions, lime wedges, and cilantro for garnish
Method
- Drain the tofu well and cut it into 1-inch cubes
- Preheat the pan over medium heat and add the tofu slices brushing them lightly with oil on both sides. Season with a pinch of salt and pepper.
- Grill the tofu for about 3-4 minutes per side, until it has nice grill marks and is slightly crispy on the outside. Keep aside
- In a small bowl, whisk together the ground sansho pepper, soy sauce, honey, vinegar, sesame oil, ginger and sugar
- Taste and adjust the seasoning. The sauce should have a nice balance of salty, tangy, and peppery notes
- Once the tofu is grilled, transfer it to a serving plate and add sansho pepper sauce over the tofu
- Garnish with sesame seeds, chopped scallions, or cilantro for a burst of fragrance
- Serve the grilled tofu with steamed rice or with grilled Bok choy or mushrooms
- Squeeze some lime juice
- Enjoy your tofu with sansho pepper Sauce
Pro Tip
For an extra crunch to your recipe, you can coat the tofu in cornstarch before cooking. This sauce can also be used on other grilled vegetables or even on roasted mushrooms.
(This content is reviewed by Kalyani Krishna, Chief Content Editor)
Author Profile: Preeti Sharma
Preeti Sharma has a Master's in Electronic Media and Mass Communication and certification in short-term writing from Florida. With close to a decade of experience, she specializes in crafting engaging blogs on beauty, veterinary care, and healthy cooking. Preeti is proficient in video editing tools and produces captivating and informative content across multiple platforms.
References:
Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum
Takahiko Mitani, Yasuko Yawata
https://pmc.ncbi.nlm.nih.gov/articles/PMC10529024/
https://sakura.co/blog/sansho-pepper-everything-you-need-to-know?srsltid=AfmBOork8GnP4cC7dS_gx5bPkSWhGsqmQNIQxWU6FZDD3xJE4G9_zRie
