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Sansho / sansho powder (Zanthoxyllum Piperitum)

A shrub growing in China, Japan and North Korea - and sometimes called Japanese prickly ash. It belongs to the genus Fagara, and in past times went under this name. The berries are also called Sichuan pepper.

It produces orange berries, which are used to add acidity to fatty foods (in the way we may use apple sauce to take away the richness of pork).

The young shoots are used in salads and as a garnish, while the wood is very hard, and highly regarded to make items such as pestles.

When ground to a powder, it's used in China and Japan as a seasoning.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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