sansho (Japan, allegedly identical to Z. piperitum ) contain mostly monoterpene derivatives (citronellal, citronellol) and unsaturated C6 compounds (e.g., Z-3-hexenal), which contribute to a grassy odour.
Sansho. Japanese pepper, made from the leaf of the prickly ash. Basil may be successfully substituted for sansho in a dressing of white miso, sugar and sake. Very good with cooked green beans.
sansho See Szechwan peppercorn.
Sichuan peppercorn See Szechwan peppercorn. ...
sansho: The dried and ground pods of the prickly ash tree, which make a fragrant, finely ground pale spice. Also called Japanese pepper.
saturated fat: A fat (usually firm at room temperature) that stimulates your body to produce too much cholesterol.
Sansho
Seven Spice Mixture
(Japanese)
sansho, seaweed, chile, orange peel, poppy seeds, white sesame seeds, black sesame seeds ...
The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds. Hijiki Black seaweed in tiny threads.
Sansho The pod of the prickly ash, dried and ground, gives a slightly hot flavour to certain Japanese foods, especially rich foods like eel. It is used to counter fatty tastes. Sansho is only available ground.
Ingredients:
5 tsp chili flakes
3 tsp powdered Szechwan pepper leaves (sansho)
1 tsp of white sesame seeds
1 tsp of black sesame seeds
2 tsp powdered tangerine peel
1/2 tsp white poppy seeds
1/2 tsp brown mustard seeds ...
Sansho: a ground spice from a type of prickly ash shrub
Sashimi: thin slices of very fresh salt water fish
Sekihan: rice and red beans
Senbei: sweet rice crackers
Shabu Shabu: meat and vegetables in a simmering broth ...
Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.
 See also: Pepper, Spices, Sesame, Prick, Spice
  
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