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Sansho Pepper - Japan

Sansho pepper is a rare pepper with yuzu and tangy notes. It has a very lively, bewitching nose! An exceptional intensity that must absolutely be discovered!
Its power is a choice ally to its freshness to make your dishes real travel books.

Pairings : White and red meats, duck, fish, shellfish, Japanese cuisine, fruity and chocolate desserts
Origin : Japan
Packaging : 10g resealable bag - conservation of aromas.

"Sansho pepper is distinguished by its Yuzu notes and its intensity... Great!"

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  • 10g
  • 50g

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  • What is Sancho pepper?

    Sansho pepper is a rare pepper of Japanese origin. It is also known as "lemon pepper" or "mountain pepper". It grows on the clavelier, a tree from the mandarin tree family (Rutaceae). This largely explains its aromatic palette based on fresh citrus notes. It is also known as "Yuzu Pepper", after the name of this small, intensely flavoured Japanese lemon.

    Sancho pepper is distinguished by its round shape, similar to small green berries. Its taste is powerful and its aromas strongly developed.

    David Vanille's choice: I have chosen to present the Sansho pepper because of its aromatic qualities. This rare pepper brings a real originality to your recipes without distorting them.

    The harvest of Sansho pepper

    In Japan, the clavelier grows in altitude, between 500 and 2,500 metres. It is found in the wild. In bloom the month of May,

    pepper berries are harvested in June, just before the seeds develop. After harvesting, the sansho pepper berries are left to dry. It is in the sun that they will split in half. This is when the fruit is extracted from the pericarp.

    Did you know this? In Sansho pepper, it is the pericarp (the envelope of the berry) that is consumed.

    The differences between black pepper and sansho pepper

    Both powerful, black pepper is however less aromatic than Sansho pepper. Moreover, the production of Sansho pepper is limited to a few tons per year and is exclusively of Japanese origin, whereas black pepper is grown in many countries and produced on a large scale.


    The origins of Sansho pepper

    Sansho pepper is therefore native to Japan. The first traces of it can be found more than 3,000 years ago, in the Jomon era. At the time, it was used to preserve meat and fish. The berries were ground and used as a preservative.

    Afterwards, Sansho pepper has been incorporated into many Japanese culinary preparations. Its unique taste and rarity have earned it a place of honour in religious offerings.

    Sanshô pepper nowadays

    Today, Sanshô pepper grows wild in the south of Honshu Island. 80% of the cultivation of this rare pepper is native to this region: Wakayama.

    A variety with an even stronger taste grows near the Takahara River. They are distinguished by their size, they are smaller, and their fragrance.

    Other uses of Sanshô pepper

    Like the vast majority of peppers, Sansho pepper is also known for its medicinal properties.

    It is believed to have the following virtues:

    • Anaesthetics
    • Digestives
    • Invigorating
    • Aphrodisiacs

    Sasho pepper is also a great ally in improving blood circulation and reducing cardiovascular disease.


    How to use Sansho pepper in cooking?

    Sansho pepper is one of the most powerful peppers in the world. It's very simple, when you smell it for the first time, you will smile. You'll tell your friends and family about it because my quality is incredible.

    Avoid the mill, this rare pepper is respected! I advise you to crush it in a mortar.

    Salty or sweet recipes, Sansho pepper goes perfectly with your dishes and desserts.

    If you want to give a new and memorable flavour to your meat and fish, you can turn to Poivre Sansho! It will bring its power and freshness to all your meats, whether white or red, to game and, of course, it will work wonders with your fish and shellfish!

    This pepper is an essential ingredient of traditional Japanese cuisine, especially in eel dishes, ramens, miso soup, Kobe Beef. But it also knows how to be perfectly adapted to French culinary traditions. Do not hesitate to crush a few berries from the Poivre Sansho on a slice of Foie gras accompanied by a chutney. A delight!

    Incorporate it into the Mayonnaise that will accompany your Seafood Platter and fly away to unknown lands. It will also develop its full aromatic palette in a baked meat or fish dish such as a Poultry Pochée or a Fish Papillote with a touch of fresh cream, or in a Pork Stew with vegetables. Poivre Sansho is also an excellent ingredient for your marinades of all kinds of meat and fish to be grilled.

    Tip: By roasting the berries for 2 to 3 minutes, you can reduce or even eliminate the anaesthetic effect of the Poivre Sansho and allow it to reveal the quintessence of its aromatic palette.

    Our recipe ideas with Sansho pepper

    The starter: Peppered sashimi

    A raw and light entry of Japanese origin! Cut your fish into half-centimetre strips. Choose firm fish: tuna, swordfish, salmon... Pepper and serve with marinated ginger strips, wasabi and soy sauce.

    The dish : Poached chicken with garden vegetables

    A family dish with tasty flavours. Cut a free-range chicken into pieces. Make a chicken broth. Add vegetables: carrots, celery, turnips... Poach your chicken. Watch the cooking, the chicken must remain tender. Serve in a soup plate with a few steamed potatoes. Add the final touch by adding a few crushed sansho pepper berries to your plates.

    Dessert: Chocolate mousse with Yuzu pepper

    A traditional dessert that can be revisited endlessly, the chocolate mousse goes wonderfully well with pepper and in particular, Sansho pepper. Add a few crushed pepper berries at the end of preparation and discover its aromatic power. Excellent accompanied by some red fruits.

    How to store Sansho Pepper?

    Like all peppers, sansho pepper can be stored away from light and humidity. Use an airtight container to store your berries.

  • Find our recipe ideas with "Sansho Pepper - Japan"

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    4.8 /5

    Based on 51 customer reviews

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    Brigitte R. published the 24/09/2020 following an order made on 10/09/2020


    Très déconcertant, un goût très acidulé qui reste très longtemps en bouche. Ce poivre devra être utilisé avec parcimonie, mais donnera aux plats une note exotique.

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    Céline B. published the 19/09/2020 following an order made on 04/09/2020


    Pas encore goûté mais parfum extraordinaire aussi

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    Françoise M. published the 30/08/2020 following an order made on 17/07/2020


    très bon produit, je recommande.

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    Kimo B. published the 11/08/2020 following an order made on 25/07/2020


    Super, surprenant, pas d'hésitation.

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    Louis Jean B. published the 09/08/2020 following an order made on 21/07/2020


    Conforme aux informations,

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    Joël M. published the 08/08/2020 following an order made on 18/07/2020


    Vraiment atypique, très content de cet achat.

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    Simon W. published the 07/08/2020 following an order made on 14/07/2020


    livraison parfaite, un produit que je découvre

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    Daniele T. published the 23/07/2020 following an order made on 16/06/2020


    Très parfumé, à utiliser avec parcimonie.

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    Eliot R. published the 21/07/2020 following an order made on 09/07/2020


    Poivre étonnant

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    Geneviève M. published the 07/07/2020 following an order made on 13/06/2020


    C'est vraiment un poivre a utiliser avec des st jacques à la crème ou poisson en sauce. Le gout du yuzu ressort très bien.

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