Sanshō delivers an oily and heavy distillate, rich in flavour and wildly aromatic, with strong citric notes of kaffir lime and lemongrass, as well as warming, peppery spice.
The Japanese peppercorn grows on a small, spiny shrub belonging to the citrus and rue families, and can be found in many parts of Japan. The peppercorns are extremely aromatic and feature heavily in Japanese cuisine.
We use both in KI NO BI alongside the peppercorns for a more complex flavour. Sanshō is harvested when in season, during May.
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