Sansho Pepper Whole
Description
The whole unripe seed pods of the prickly ash tree.
Other Common Names
Sansho Pepper, Japanese Pepper, Sansho. Botanical Name: (Zanthoxylum piperitum)
Description & Use
The whole unripe seed pods of the prickly ash tree. These are a seed pod with the little black, tasteless and coarse seeds removed. We never use the internal seed in cooking.
Although these are actually unripe Sichuan Pepper, the flavour profile is very different. Still tingling and numbing, but more citrus-like and bright in the aroma and top flavour notes.
Sansho is used traditionally in Japanese cuisine for its lemon myrtle-like freshness citrus-like Sichuan peppery bite. Add to stir-frys, soups and marinades for a numbing, hot and tingling sensation.
Produce of Japan packed in Australia.
Nutrition information only applies to spice.
SANSHO SQUID
Ingredients:
2 tbsp cornflour
1/2 tsp salt
1/2 tsp Herbie’s Sansho Seeds, crushed
250 g fresh baby squid, cleaned
vegetable oil for frying
Instructions:
- Cut tentacles from hoods, open out hoods and score on the inside.
- Cut tentacles into groups of 4, pat all pieces dry between paper towel.
- Blend Sansho and salt with cornflour in a bowl.
- Heat oil in deep pan to very hot.
- Dip each piece of squid in cornflour mix.
- Shake to remove excess, and deep-fry until crisp – about 60 seconds.
- Drain on kitchen towel and serve.
Heat Level
- 6 out of 10
Weight
10g