Japanese Pepper
Zanthoxylum piperitumA prickly shrub grown for its spicy-yet-refreshing pods, which are known as Sansho. The pods have a citrus flavour and peppery punch that’s popular in Japanese-inspired cuisine. The leaves are also edible and can be used fresh or cooked in salads and soups.
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Japanese Pepper
Related to citrus, this handsome deciduous shrub is dioecious, with plants producing either male or female flowers. Both plants are required to set berries, although male flowers are also edible (hana-sansho). Please note: Our plants have not been sexed, so we cannot guarantee fruit, even when planting multiple trees.
Suitable for most soils and full sun to semi-shade, prepare soil with organic matter prior to planting for best results. Water regularly, especially during establishment. Harvest the pods when unripe and remove the black seeds prior to cooking. Can be maintained at 2m with regular pruning.