A favorite Japanese spice, which is found in the popular Japanese 7 Spice blend, sansho is a peppercorn-like fruit from the Rutaceae family. The tiny green pods have a natural tangy, spicy-citrus flavor, and actually leave a numbing sensation on the tongue when cracked.<p></p> <p></p> Sansho pepper is widely used in Japanese and South Korean cuisine but hasn’t yet been distributed much further outside those countries. The spice’s tart, spicy flavor pairs well with ginger and sesame, and you’ll find it as an ingredient in numerous Japanese noodle dishes. Just remember: Sansho is peppery and powerful, so use it sparingly.<p></p> <p></p> Sansho Pepper: Common Uses<p></p> In Japanese cooking, sansho pepper is one of the most pungent and flavorful ingredients. Its citrusy notes balance seafood dishes – like grilled eel – and the peppery pods complement pork and chicken, as well. From sauces, to rice dishes, this spice provides a burst of lemony pepper flavor that stands out and heightens any dish.<p></p> <p></p> How should you use it? Even if you aren’t using a Japanese recipe, sansho complements a variety of American and European dishes. It can be substituted for tart citrus flavors – say, in a zesty Italian dressing – or to add a bit of refreshing tang and spiciness to sauces. A few common uses include:<p></p> <p></p> Zesty Sauces – The citrus notes and tingling feeling sansho leaves on the tongue melds nicely in zesty sauces. A tangy BBQ sauce, vinaigrette, or a sansho butter over fish are a few ways to utilize these flavorful pods.<p></p> Sweet Sauces – Sansho complements sweet flavors, from molasses to teriyaki. Use it to add a burst of flavor and hints of spiciness to a sweet glaze or reduction. <p></p> Finishing Spice – Sansho’s flavor is volatile; it can lose a lot of its zest from overcooking. That’s why its commonly used as a finishing spice – just toss some over a steak or in a zesty soup near the end of cooking.