Sansho Japanese Pepper Tree

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Sansho Japanese Pepper (Zanthoxylum piperitum) is a vigorous, easy-to-grow large shrub or small tree prized for both its foliage and the husk of its fruit. Also known as Japanese P epper, Sansho is the Japanese counterpart to Sichuan pepper, which is in the same genus. It bears attractive dark green pinnate leaves, prehistoric thorns, and produces abundant clusters of small, aromatic red fruits. Underripe green berries are harvested in early summer for fresh use and pickling, and red berries are harvested late summer to early fall for drying as a spice. Both the fruit husks and the leaves are valued in Japanese and Asian cooking: the dried seed husks deliver a zesty, numbing spice, while the tender young leaves (called kinome) are used as a fragrant garnish. The unique compound hydroxy-α-sanshool is responsible for the characteristic tingling, buzzing sensation that activates the mouth's touch and temperature receptors, creating a lively effervescence rather than the burn of chilli peppers or spice of black peppers (both unrelated). The numbness doesn’t remove a dish's chili heat, but it changes how your nerves perceive it, making the burn feel less sharp and more complex. The leaves, bark and fruit have a very unique, peppery-citrus aroma and, in our experience, everyone who smells a crushed leaf is pleasantly surprised. Sharing these sensory experiences with new guests is always fun. Sansho pepper is dioecious, meaning individual plants are either male or female. Male flowers produce pollen needed for female flowers to produce fruit, so you will need at least one of each for reliable harvests. Our plants are grown from seed and are not yet sexed, so it is recommended to plant several so you ensure both sexes are present for pollination. Hardy to Zone 6 (-23ºC), Sansho is adaptable in the garden and provides an abundant harvest of both spice and foliage. For adventurous cooks and gardeners alike, it’s a plant that offers both unique appeal and a direct link to centuries of culinary tradition. Common names: Sansho, Japanese Pepper, Japanese Prickly Ash, Korean Prickly Ash, Prickly Ash, Korean Chopi, Kinome, Sansho no mi Edible: Leaves and seed husksHarvest timing: Late summer Scientific name: Zanthoxylum piperitumLight requirements: Full sun Full-grown size: 6-12' tall and almost as wideHardiness: Zone 6Pollination: Cross-pollination required between separate male and female plants.Wildlife: Flowers attract pollinators. Deer resistant due to aromatic leaves. Origin: Japan and KoreaNoteworthy: Used in the traditional Japanese seven-spice blend, known in Japanese as shichimi togarashi. Show more