Sansho Japanese Pepper Tree

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 Pepper, Sansho is the Japanese counterpart to Sichuan pepper — a related species (same genus) with the same numbing effect, but used in Japanese rather than Chinese seasoning blends. 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 chili 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 to witness.

Sansho is dioecious, meaning individual plants are either male or female. Males produce pollen for females and females 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.

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 a 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 husks
Harvest timing: Late summer

Scientific name: Zanthoxylum piperitumtest
Light requirements: Full sun 
Full-grown size: 6-12' tall and almost as wide
Hardiness: Zone 6
Pollination: Cross-pollination required between separate male and female plants
Wildlife: Flowers attract pollinators. Deer resistant due to aromatic leaves. 
Origin: Japan and Korea
Noteworthy: Used in the traditional Japanese seven-spice blend, known in Japanese as shichimi togarashi.