Japanese Pepper
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What it is
Japanese pepper, also known as sansho, is a spice derived from the dried seed coats of the prickly ash family of plants native to Japan. It has a unique citrusy and slightly numbing flavor profile, distinct from Sichuan pepper. The spice is typically ground into a powder for culinary use.
Why it's used
Japanese pepper is primarily used as a spice to add a distinctive flavor to a variety of dishes. It is commonly sprinkled on grilled meats, fish, tofu, and vegetables, and is a key ingredient in many Japanese dishes like unagi (eel) and yakitori. It is also used in some snacks and confectionery.
Health notes
Japanese pepper is generally recognized as safe (GRAS) by the FDA for use as a food flavoring. There is limited research on the specific health effects of consuming Japanese pepper at typical dietary levels. International bodies like JECFA have evaluated it, but did not set a numeric limit (ADI not specified). Some traditional medicinal uses exist, but scientific evidence for these is often limited.
Allergen info
Japanese pepper is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Products containing Japanese Pepper
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World Variety Produce, Inc.
Melissa's, Spicy Edamame
High in sodium — 53% DV per serving
208kcal
12.3Protein
13.2Fat
12.3Carbs
Asiana Cuisine Enterprises
Spicy Tuna Poke Bowl, Spicy Tuna
High in sodium — 81% DV per serving
170kcal
7.9Protein
2.0Fat
29.1Carbs
Sushic, LLC
Hawaiian Spring Roll
High in sodium — 98% DV per serving
High in cholesterol — 27% DV per serving
188kcal
7.8Protein
5.2Fat
26.0Carbs
Sushic, LLC
Spicy Onigiri Combo, Spicy
High in sodium — 34% DV per serving
143kcal
4.5Protein
2.3Fat
24.7Carbs