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{{About|an aromatic plant used in Japanese and Korean cuisines|Chinese or Szechuan pepper|Sichuan pepper}}
{{About|an aromatic plant used in Japanese and Korean cuisines|Chinese or Sichuan pepper|Sichuan pepper}}
{{Redirect-distinguish|Korean pepper|Korean chili pepper}}
{{Redirect-distinguish|Korean pepper|Korean chili pepper}}
{{short description|Species of plant}}
{{short description|Species of plant}}
{{Speciesbox
{{taxobox
| image = Zanthoxylum piperitum.jpg
| image = Zanthoxylum piperitum.jpg
| image_caption = ''Zanthoxylum piperitum''
| image_caption =
| regnum = [[Plantae]]
| genus = Zanthoxylum
⚫
| species = piperitum
| unranked_divisio = [[Angiosperms]]
⚫
| authority = ([[Carl Linnaeus|L.]]) [[Augustin Pyramus de Candolle|DC]]
| unranked_classis = [[Eudicots]]
| unranked_ordo = [[Rosids]]
| ordo = [[Sapindales]]
| familia = [[Rutaceae]]
| genus = ''[[Zanthoxylum]]''
⚫
| species = '''''Z. piperitum'''''
| binomial = ''Zanthoxylum piperitum''
⚫
| binomial_authority = ([[Linnaeus|L.]]) [[Augustin Pyramus de Candolle|DC]]
}}
}}


'''''Zanthoxylum piperitum''''', also known as '''Japanese pepper''', '''Japanese prickly-ash''', or '''Korean pepper'''' is a deciduous aromatic spiny shrub or small tree of the citrus and rue family [[Rutaceae]], native to Japan and Korea.
'''''Zanthoxylum piperitum''''', also known as '''Japanese pepper''' or '''Japanese prickly-ash''' is a deciduous aromatic spiny shrub or small tree of the citrus and rue family [[Rutaceae]], native to Japan and Korea.


It is called '''sanshō''' ({{lang|ja|山椒}}), and '''chopi''' ({{lang|ko|초피}}) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinses [[Szechuan pepper]]s, which come from plants of the same genus.
It is called '''sanshō''' ({{lang|ja|山椒}}) in Japan and '''chopi''' ({{lang|ko|초피}}) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatics and flavorings in these countries. It is closely related to the Chinese [[Sichuan pepper]]s, which come from plants of the same genus.


== Names ==
== Names ==
"Japanese pepper" ''Z. piperitum''<ref name=WEP/>{{sfnp|Ravindran|2017|p=473}} is called {{nihongo|''sanshō''|山椒|extra="mountain pepper"}} in Japan,<ref name=ECH-Z-beechianum/> but the corresponding [[cognate]] term in [[Korean language|Korean]], ''sancho'' ({{lang|ko|산초}}) refers to a different species, or ''[[Zanthoxylum schinifolium|Z. schinifolium]]''{{efn|Korea National Arboretum's entry here is "{{lang|ko|산초 나무}} sancho namu", with {{linktext|나무}} meaning "tree, wood".}}<ref name=ENKNP/> known as ''inuzanshō'' or "dog sansho" in Japan.<ref name=honda-m/>
"Japanese pepper" ''Z. piperitum''<ref name=WEP/>{{sfnp|Ravindran|2017|p=473}} is called {{nihongo|''sanshō''|山椒|extra="mountain pepper"}} in Japan,<ref name=ECH-Z-beechianum/> but the corresponding [[cognate]] term in [[Korean language|Korean]], ''sancho'' ({{lang|ko|산초}}) refers to a different species, or ''[[Zanthoxylum schinifolium|Z. schinifolium]]''{{efn|Korea National Arboretum's entry here is "{{lang|ko|산초 나무}} sancho namu", with {{linktext|나무}} meaning "tree, wood".}}<ref name=ENKNP/> known as ''inuzanshō'' or "dog sansho" in Japan.<ref name=honda-m/>


In Korea, ''Z. piperitum'' is called ''chopi'' ({{lang|ko|초피}}), with the English common name given as "Korean pepper" by Korean sources.{{efn|Again, the Korea National Arboretum's entry here is "{{lang|ko|초피 나무}} sancho namu", with {{linktext|나무}} meaning "tree".}}<ref name=ENKNP /><ref name=walton/>
In Korea, ''Z. piperitum'' is called ''chopi'' ({{lang|ko|초피}}).{{efn|Again, the Korea National Arboretum's entry here is "{{lang|ko|초피 나무}} sancho namu", with {{linktext|나무}} meaning "tree".}}<ref name=ENKNP /><ref name=walton/> However, in several regional dialects, notably [[Gyeongsang dialect]], it is also called ''sancho'' or ''jepi'' ({{lang|ko|제피}}).


"Japanese prickly-ash" has been used as the standard American common name.<ref name=standard/><ref name=kato/>
"Japanese prickly-ash" has been used as the standard American common name.<ref name=standard/><ref name=kato/>
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The variety ''Z. piperitum'' var. ''inerme'' Makino, known in Japan as "Asakura zanshō"{{sfnp|Kimura|But|Guo|Sung|1996|p=82}} are thornless, or nearly so, and have been widely cultivated for commercial harvesting.<ref name=kojien-sansho/><ref name=heibonsha />
The variety ''Z. piperitum'' var. ''inerme'' Makino, known in Japan as "Asakura zanshō"{{sfnp|Kimura|But|Guo|Sung|1996|p=82}} are thornless, or nearly so, and have been widely cultivated for commercial harvesting.<ref name=kojien-sansho/><ref name=heibonsha />


The [[Form (botany)|forma]] ''Z. piperitum'' f. pubsescens'' (Nakai) W. T. Lee, is called ''teol chopi'' ({{lang|ko|털초피}}) in Korea, and is assigned the English name "'''hairy chopi'''".<ref name=ENKNP />
The [[Form (botany)|forma]] ''Z. piperitum'' f. ''pubsescens'' (Nakai) W. T. Lee, is called ''teol chopi'' ({{lang|ko|털초피}}) in Korea, and is assigned the English name "'''hairy chopi'''".<ref name=ENKNP />


== Range ==
== Range ==
Its natural range spans from [[Hokkaido]] to [[Kyushu]] in Japan,<ref>{{cite book |author=Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec|title=First Report of the Fruit Committee|year=1876|place=Montreal|publisher=Witness Printing House|url=https://books.google.com/books?id=pvRIAAAAYAAJ&pg=RA8-PA25 |page=25}}</ref> southern parts of the [[Korean peninsula]],<ref name="okada">{{Cite journal|last=Okada |first=Minoruえｗ |author=<!--岡田稔 (kanpo expert)--> |title=Wakanyaku no senpin nijū: sanshō no senpin |script-title=ja:和漢薬の選品20：山椒の選品 |journal=Gekkan kanpō ryōhō <!--月刊漢方療法-->|volume=2 |issue=8 |year=1998 |pages=641–645|issn=}}</ref> and Chinese mainland.<ref name=heibonsha>{{cite encyclopedia |last=Okuyama|first=Haruki |authorlink=<!--奥山春季--> |volume=9 |title=Sanshō |script-title=ja:さんしょう |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |origyear=1968|year=1969 |pages=698–9 }}</ref>
Its natural range spans from [[Hokkaido]] to [[Kyushu]] in Japan,<ref>{{cite book |author=Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec|title=First Report of the Fruit Committee|year=1876|place=Montreal|publisher=Witness Printing House|url=https://books.google.com/books?id=pvRIAAAAYAAJ&pg=RA8-PA25 |page=25}}</ref> southern parts of the [[Korean peninsula]],<ref name="okada">{{Cite journal|last=Okada |first=Minoruえｗ |author=<!--岡田稔 (kanpo expert)--> |title=Wakanyaku no senpin nijū: sanshō no senpin |script-title=ja:和漢薬の選品20：山椒の選品 |journal=Gekkan kanpō ryōhō <!--月刊漢方療法-->|volume=2 |issue=8 |year=1998 |pages=641–645}}</ref> and Chinese mainland.<ref name=heibonsha>{{cite encyclopedia |last=Okuyama|first=Haruki |author-link=<!--奥山春季--> |volume=9 |title=Sanshō |script-title=ja:さんしょう |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |orig-date=1968|year=1969 |pages=698–9 }}</ref>


== Description ==
== Description ==
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The tree blooms in April to May, forming [[axillary bud|axillary]] flower clusters, about 5mm, and yellow-green in color. It is [[dioecious]],{{sfnp|Ravindran|2017|p=474}} and the flowers of the male plant can be consumed as ''hana-sanshō'', while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.<ref name=heibonsha />
The tree blooms in April to May, forming [[axillary bud|axillary]] flower clusters, about 5mm, and yellow-green in color. It is [[dioecious]],{{sfnp|Ravindran|2017|p=474}} and the flowers of the male plant can be consumed as ''hana-sanshō'', while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.<ref name=heibonsha />


The branch grows pairs of sharp thorns, and has [[pinnation#Number of divisions|odd-epinnately compound leaves]],{{sfnp|Ravindran|2017|p=474}} alternately [[leaf#Arrangement on the stem|arranged]], with 5〜9 pairs of ovate [[leaflet (botany)|leaflets]]{{sfnp|Ravindran|2017|p=474}} having [[crenate]] (slightly serrated) margins.
The branch grows pairs of sharp thorns and has [[pinnation#Number of divisions|odd-epinnately compound leaves]],{{sfnp|Ravindran|2017|p=474}} alternately [[leaf#Arrangement on the stem|arranged]], with 5〜9 pairs of ovate [[leaflet (botany)|leaflets]]{{sfnp|Ravindran|2017|p=474}} having [[crenate]] (slightly serrated) margins.


It is a host plant for the Japanese indigenous [[swallowtail butterfly]] species, the citrus butterfly ''[[Papilio xuthus]]'', which has also [[adventive species|spread to]] Hawaii.<ref name=dict-entomology/>
It is a host plant for the Japanese indigenous [[swallowtail butterfly]] species, the citrus butterfly ''[[Papilio xuthus]]'', which has also [[adventive species|spread to]] Hawaii.<ref name=dict-entomology/>

Chemical analysis has revealed that the seeds contain remarkably high concentrations of sugar-modified derivatives ([[glucoside|glucosides]]) of N-methylserotonin and N,N-dimethylserotonin, also known as [[bufotenin]].<ref>{{cite journal |vauthors=Yanase E, Ohno M, Harakawa H, Nakatsuka S |date=23 September 2010 |title= Isolation of N,N-Dimethyl and N-Methylserotonin 5-O-β-Glucosides from Immature Zanthoxylum piperitum Seeds |journal= Bioscience, Biotechnology, and Biochemistry|volume=74 |issue=9,23 |pages=1951–1952 |doi= 10.1271/bbb.100261 |pmid=20834148 |s2cid=26028576 |doi-access=}}</ref>


== Cultivation ==
== Cultivation ==
In [[Japan]], [[Wakayama Prefecture]] boasts 80% of domestic production.<ref name="wakayama">prefectural website:{{cite web|url=http://www.pref.wakayama.lg.jp/prefg/000200/kenmin/web/200908/ichiban.html |title=Wakayama ichban (2) budō sanshō |script-title=ja:和歌山一番②ぶどう山椒 ｜website=Wakayama Prefecture<!--和歌山県ホームページ--> |magazine=Kenmin no tomo <!--県民の友-->|date=August 2009 <!--8月号--> |accessdate=2020-01-14}}</ref> [[Aridagawa, Wakayama]] produces a specialty variety called ''budō sanshō'' ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.<ref name="wakayama" /> The thornless variety, ''Asakura sansho'', derives its name from its place of origin, the Asakura district in the now defunct ''{{Interlanguage link multi|Yokacho|ja|3=八鹿町|vertical-align=sup}}'', integrated into [[Yabu, Hyōgo]].<ref name="okada" />
In [[Japan]], [[Wakayama Prefecture]] boasts 80% of domestic production.<ref name="wakayama">prefectural website:{{cite web|url=http://www.pref.wakayama.lg.jp/prefg/000200/kenmin/web/200908/ichiban.html |title=Wakayama ichban (2) budō sanshō |script-title=ja:和歌山一番②ぶどう山椒 ｜|website=Wakayama Prefecture<!--和歌山県ホームページ--> |date=August 2009 <!--8月号--> |access-date=2020-01-14}}</ref> [[Aridagawa, Wakayama]] produces a specialty variety called ''budō sanshō'' ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.<ref name="wakayama" /> The thornless variety, ''Asakura sansho'', derives its name from its place of origin, the Asakura district in the now defunct ''{{Interlanguage link multi|Yokacho|ja|3=八鹿町|vertical-align=sup}}'', integrated into [[Yabu, Hyōgo]].<ref name="okada" />


== Uses ==
== Uses ==
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[[File:Japanese pepper at supermarket.jpg|thumb|Fresh green Japanese pepper in a supermarket in Japan]]
[[File:Japanese pepper at supermarket.jpg|thumb|Fresh green Japanese pepper in a supermarket in Japan]]
The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or ''kona-zanshō'' ({{lang|ja|粉ざんしょう}}) are the standard spice for sprinkling on the ''[[kabayaki]]-[[unagi]]'' (broiled [[eel]]) dish. It is also one of the seven main ingredients of the blended spice called ''[[shichimi]]'', which also contains red [[chili pepper]]s.{{sfnp|Andoh|Beisch|2005|page=47}} Finely ground Japanese pepper, ''kona-zanshō'', is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.
The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or ''kona-zanshō'' ({{lang|ja|粉ざんしょう}}) are the standard spice for sprinkling on the ''[[kabayaki]]-[[unagi]]'' (broiled [[eel]]) dish. It is also one of the seven main ingredients of the blended spice called ''[[shichimi]]'', which also contains red [[chili pepper]]s.{{sfnp|Andoh|Beisch|2005|page=47}} Finely ground Japanese pepper, ''kona-zanshō'', is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.
[[File:Zanthoxylum piperitum young bits for sale - Tokyo - April 2 2021.jpeg|thumb|Young leaves for sale in [[Tokyo]]]]


The ground Japanese pepper is also blended with ground [[chili pepper]] and other aromatics to form the ''[[shichimi]]'' or "seven flavor", which is used to flavor various dishes.


Young leaves and shoots, pronounced ''ki-no-mé''{{sfnp|Andoh|Beisch|2005|page=47}} or ''ko-no-mé''<ref name=heibonsha /> ({{lang|ja|木の芽}}, {{literal translation|tree bud}}) herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.{{sfnp|Andoh|Beisch|2005|page=47}} The young leaves are crushed and blended with miso using ''[[suribachi]]'' (mortar) to make a paste, a [[pesto]] sauce of sorts,<ref>{{Harvp|Shimbo|2001|p=261}} uses this same metaphor.</ref> and then used to make various ''[[aemono]]'' (tossed salad). The stereotypical main ingredient for the resultant ''kinome-ae'' is the fresh harvest of [[bamboo shoot]]s,<ref>{{Harvp|Shimbo|2001|pp=261–}}, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"</ref> but the sauce may be tossed (or delicately "folded") into [[sashimi]], clams, squid or other vegetable such as ''tara-no-me'' ([[Aralia elata|angelica-tree]] shoots).
Young leaves and shoots, pronounced ''ki-no-mé''{{sfnp|Andoh|Beisch|2005|page=47}} or ''ko-no-mé''<ref name=heibonsha /> ({{lang|ja|木の芽}}, {{literal translation|tree bud}}) herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.{{sfnp|Andoh|Beisch|2005|page=47}} The young leaves are crushed and blended with miso using ''[[suribachi]]'' (mortar) to make a paste, a [[pesto]] sauce of sorts,<ref>{{Harvp|Shimbo|2001|p=261}} uses this same metaphor.</ref> and then used to make various ''[[aemono]]'' (tossed salad). The stereotypical main ingredient for the resultant ''kinome-ae'' is the fresh harvest of [[bamboo shoot]]s,<ref>{{Harvp|Shimbo|2001|pp=261–}}, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"</ref> but the sauce may be tossed (or delicately "folded") into [[sashimi]], clams, squid or other vegetable such as ''tara-no-me'' ([[Aralia elata|angelica-tree]] shoots).
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The immature green berries are called ''ao-zanshō'' ({{literal translation|green sansho}}),{{sfnp|Ravindran|2017|p=475}} and these may be blanched and salted,<ref name=heibonsha /> or simmered using [[soy sauce]] into dark-brown ''[[tsukudani]]'', which is eaten as condiment.{{sfnp|Ravindran|2017|p=476}} The berries are also available as ''shoyu-zuke'', which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (''{{Interlanguage link multi|chirimen jako|ja|3=ちりめんじゃこ|vertical-align=sup}}''), a specialty item of [[Kyoto]], since its [[Mount Kurama]] outskirts is a renowned growing area of the plant.
The immature green berries are called ''ao-zanshō'' ({{literal translation|green sansho}}),{{sfnp|Ravindran|2017|p=475}} and these may be blanched and salted,<ref name=heibonsha /> or simmered using [[soy sauce]] into dark-brown ''[[tsukudani]]'', which is eaten as condiment.{{sfnp|Ravindran|2017|p=476}} The berries are also available as ''shoyu-zuke'', which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (''{{Interlanguage link multi|chirimen jako|ja|3=ちりめんじゃこ|vertical-align=sup}}''), a specialty item of [[Kyoto]], since its [[Mount Kurama]] outskirts is a renowned growing area of the plant.


There is also a dessert named ''{{Interlanguage link multi|kirisanshō|ja|切山椒}}'', rice cake dessert flavored with ground Japanese pepper. It is a specialty int the north.<ref name=kato/>
There is also a dessert named ''{{Interlanguage link multi|kirisanshō|ja|切山椒}}'', rice cake dessert flavored with ground Japanese pepper. It is a specialty in the north.<ref name=kato/>


In central and northeastern Japan, there is also non-sticky rice-cake type confection called ''{{Interlanguage link multi|goheimochi|ja|3=五平餅}}'', which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso.<ref>{{Cite web|url=http://www.toyota-go-hey.jp/cook.html|title=Goheimochi no tsukurikata |script-title=ja:五平餅の作り方 |publisher=Toyota Goheimochi Gakkai<!--とよた五平餅学会--> |accessdate=2011-01-30}}</ref><ref>{{cite book |author=Rural Culture Association Japan |authorlink=ja:農山漁村文化協会 |title=Denshō shashinkan Nihon no shokubunka 4: Koshūestsu |script-title=ja:伝承写真館日本の食文化 5 甲信越 |publisher= |year=2006 |url=https://books.google.com/books?id=ZxVOAQAAIAAJ}},p. 13.</ref> Also being marketed are sansho flavored [[Arare (food)|arare]] ([[rice cracker]]s),<ref>{{cite web|url=http://www.ogurasansou.co.jp/item/427.html |title=Kyō sanshō arare |script-title=ja:京山椒あられ|publisher=Ogura Sanso<!--小倉山荘--> |accessdate=2011-01-30}}</ref><ref>{{Cite web|url=http://www.shichimiya.co.jp/SHOP/I0713.html|title=山椒あられ|publisher=Shichimiya honpo<!--七味家本舗--> |accessdate=2011-01-30}}</ref> snack foods, and sweet sansho-[[mochi]].<ref>{{Cite web|url=http://www.sakawa-kuroganenokai.org/mart/shop.html|title=Mishō-ya no Sansho senbei|script-title=ja:実生屋の山椒餅|publisher=Sagawa Kurogane no kai<!--NPO法人佐川くろがねの会-->|accessdate=2011-01-30|archive-url=https://web.archive.org/web/20150402153320/http://www.sakawa-kuroganenokai.org/mart/shop.html|archive-date=2015-04-02|url-status=dead}}</ref><ref>{{Cite web|url=http://www.kyogashi.co.jp/a-2-5.html|title=Mochi rui|script-title=ja:餅類|publisher=Tawaraya Yoshitomi<!--俵屋吉冨-->|accessdate=2011-01-30|archive-url=https://web.archive.org/web/20120410155803/http://www.kyogashi.co.jp/a-2-5.html|archive-date=2012-04-10|url-status=dead}}</ref>
In central and northeastern Japan, there is also a non-sticky rice-cake type confection called ''[[goheimochi]]'', which is basted with miso-based paste and grilled, sometimes using the Japanese pepper as flavor additive to the miso.<ref>{{Cite web|url=http://www.toyota-go-hey.jp/cook.html|title=Goheimochi no tsukurikata |script-title=ja:五平餅の作り方 |publisher=Toyota Goheimochi Gakkai<!--とよた五平餅学会--> |access-date=2011-01-30}}</ref><ref>{{cite book |author=Rural Culture Association Japan |author-link=:ja:農山漁村文化協会 |title=Denshō shashinkan Nihon no shokubunka 4: Koshūestsu |script-title=ja:伝承写真館日本の食文化 5 甲信越 |publisher=Rural Culture Association Japan |year=2006 |url=https://books.google.com/books?id=ZxVOAQAAIAAJ |page=13|isbn=9784540062285 }}</ref> Also being marketed are sansho flavored [[Arare (food)|arare]] ([[rice cracker]]s),<ref>{{cite web|url=http://www.ogurasansou.co.jp/item/427.html |title=Kyō sanshō arare |script-title=ja:京山椒あられ|publisher=Ogura Sanso<!--小倉山荘--> |access-date=2011-01-30}}</ref><ref>{{Cite web|url=http://www.shichimiya.co.jp/SHOP/I0713.html|title=山椒あられ|publisher=Shichimiya honpo<!--七味家本舗--> |access-date=2011-01-30}}</ref> snack foods, and sweet sansho-[[mochi]].<ref>{{Cite web|url=http://www.sakawa-kuroganenokai.org/mart/shop.html|title=Mishō-ya no Sansho senbei|script-title=ja:実生屋の山椒餅|publisher=Sagawa Kurogane no kai<!--NPO法人佐川くろがねの会-->|access-date=2011-01-30|archive-url=https://web.archive.org/web/20150402153320/http://www.sakawa-kuroganenokai.org/mart/shop.html|archive-date=2015-04-02|url-status=dead}}</ref><ref>{{Cite web|url=http://www.kyogashi.co.jp/a-2-5.html|title=Mochi rui|script-title=ja:餅類|publisher=Tawaraya Yoshitomi<!--俵屋吉冨-->|access-date=2011-01-30|archive-url=https://web.archive.org/web/20120410155803/http://www.kyogashi.co.jp/a-2-5.html|archive-date=2012-04-10|url-status=dead}}</ref>


==== Korean cuisine ====
==== Korean cuisine ====
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Both the plant itself and its fruit (or peppercorn), known as ''chopi'' ({{lang|ko|초피}}), are called by many names including ''jepi'' ({{lang|ko|제피}}), ''jenpi'' ({{lang|ko|젠피}}), ''jipi'' ({{lang|ko|지피}}), and ''jopi'' ({{lang|ko|조피}}) in different [[Korean dialects|dialects]] used in southern parts of [[Korea]], where the plant is extensively cultivated and consumed.<ref>{{Cite news|url=http://www.cctoday.co.kr/news/articleView.html?idxno=655908|title=음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향|last=박|first=선홍|date=22 September 2011|newspaper=Chungcheong Today|access-date=26 December 2016|language=ko|trans-title=Spicy aroma that deodorizes food and drives out harvest mice}}</ref>
Both the plant itself and its fruit (or peppercorn), known as ''chopi'' ({{lang|ko|초피}}), are called by many names including ''jepi'' ({{lang|ko|제피}}), ''jenpi'' ({{lang|ko|젠피}}), ''jipi'' ({{lang|ko|지피}}), and ''jopi'' ({{lang|ko|조피}}) in different [[Korean dialects|dialects]] used in southern parts of [[Korea]], where the plant is extensively cultivated and consumed.<ref>{{Cite news|url=http://www.cctoday.co.kr/news/articleView.html?idxno=655908|title=음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향|last=박|first=선홍|date=22 September 2011|newspaper=Chungcheong Today|access-date=26 December 2016|language=ko|trans-title=Spicy aroma that deodorizes food and drives out harvest mice}}</ref>


Before the introduction of chili peppers from the New World which led to the creation of the chili paste [[gochujang]], the Koreans used a [[jang]] paste spiced with chopi and black peppers.<ref name=walton/>
Before the introduction of chili peppers from the New World which led to the creation of the chili paste [[gochujang]], the Koreans used a ''jang'' paste spiced with chopi and black peppers.<ref name=walton/>


In Southern [[Korean cuisine]], dried and ground chopi fruit is used as a condiment served with varieties of food, such as ''[[chueo-tang]]'' (loach soup), ''[[maeun-tang]]'' (spicy fish stew), and ''[[Hoe (food)|hoe]]'' (raw fish).
In Southern [[Korean cuisine]], dried and ground chopi fruit is used as a condiment served with varieties of food, such as ''[[chueo-tang]]'' (loach soup), ''[[maeun-tang]]'' (spicy fish stew), and ''[[Hoe (food)|hoe]]'' (raw fish).
Line 83: Line 78:
=== Craftwork ===
=== Craftwork ===


In [[Japan]], the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (''surikogi''), to use with [[suribachi and surikogi|suribachi]].{{sfnp|Ravindran|2017|p=476}}<ref name=kojien-sansho/> There is some snob value associated with owning such a pestle.<ref name=kato/>
In [[Japan]], the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (''surikogi''), to use with [[suribachi and surikogi|suribachi]].{{sfnp|Ravindran|2017|p=476}}<ref name=kojien-sansho/> While sansho wood surikogi are less common today, they impart subtle flavor to foods ground with them.<ref name=kato/>

=== Medicinal ===


=== Folk medicine ===
;China
The husks are used medicinally. In [[traditional Chinese medicine]], it finds uses similar to the ''hua jiao'' or [[Sichuan pepper]].


;Japan
;Japan
In Japanese pharmaceuticals, the mature husks with seeds removed are considered the [[crude medicine]] form of ''sanshō''. It is an ingredient in {{Interlanguage link multi|bitter tincture|ja|3=苦味チンキ|vertical-align=sup}}, and the ''[[toso]]'' wine served ceremonially. The pungent taste derives from [[sanshool]] and sanshoamide. It also contains aromatic oils [[geraniol]], [[dipentene]], [[citral]], etc.{{sfnp|Kimura|But|Guo|Sung|1996|p=82}}<ref>{{cite book |last=Hsu|first=Hong-Yen|title=Oriental materia médica: a concise guide|year=1986|place=|publisher=Oriental Healing Arts Institute|url=https://books.google.com/books?id=IelsAAAAMAAJ|page=382|isbn=9780941942225}}, "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"</ref>
In Japanese pharmaceuticals, the mature husks with seeds removed are considered the [[crude medicine]] form of ''sanshō''. It is an ingredient in {{Interlanguage link multi|bitter tincture|ja|3=苦味チンキ|vertical-align=sup}}, and the ''[[toso]]'' wine served ceremonially. The pungent taste derives from [[sanshool]] and sanshoamide. It also contains aromatic oils [[geraniol]], [[dipentene]], [[citral]], etc.{{sfnp|Kimura|But|Guo|Sung|1996|p=82}}<ref>{{cite book |last=Hsu|first=Hong-Yen|title=Oriental materia médica: a concise guide|year=1986|publisher=Oriental Healing Arts Institute|url=https://books.google.com/books?id=IelsAAAAMAAJ|page=382|isbn=9780941942225}}, "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"</ref>


=== Fishing ===
=== Fishing ===


In Southern parts of [[Korea]], the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.{{citation needed|date=November 2019}}
In southern parts of [[Korea]], the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.{{citation needed|date=November 2019}}


== See also ==
== See also ==
Line 109: Line 101:


== References ==
== References ==
;Citation
'''Citation'''
{{Reflist|30em|refs=
{{Reflist|30em|refs=
<ref name=dict-entomology>{{cite book|ref=harv|last=Gordh |first=Gordon |authorlink=Gordon Gordh |others=David Headrick |title=Citrus Butterfly |work=A Dictionary of Entomology |place= |publisher=[[CAB International]] |year=2011 |url=https://books.google.com/books?id=9IcmCeAjp6cC&pg=PA309 |pages=308 |isbn=978-1-845-93542-9}}</ref>
<ref name=dict-entomology>{{cite book|last=Gordh |first=Gordon |author-link=Gordon Gordh |others=David Headrick |title=Citrus Butterfly |work=A Dictionary of Entomology |publisher=[[CAB International]] |year=2011 |url=https://books.google.com/books?id=9IcmCeAjp6cC&pg=PA309 |pages=308 |isbn=978-1-845-93542-9}}</ref>


<ref name=ECH-Z-beechianum>{{cite book|ref=harv|last=Staples |first=George |authorlink=<!--George Staples--> |last2=Kristiansen |first2=Michael S. |authorlink2=<!--Michael S. Kristiansen -->|title=Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawai{{okina}}i |place= |publisher=University of Hawaii Press |year=1999 |url=https://books.google.com/books?id=jbsdYHEJiDIC&pg=PA100 |page=100 |isbn=978-0-824-82094-7}}</ref>
<ref name=ECH-Z-beechianum>{{cite book|last1=Staples |first1=George |author-link=<!--George Staples--> |last2=Kristiansen |first2=Michael S. |author-link2=<!--Michael S. Kristiansen -->|title=Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawai{{okina}}i |publisher=University of Hawaii Press |year=1999 |url=https://books.google.com/books?id=jbsdYHEJiDIC&pg=PA100 |page=100 |isbn=978-0-824-82094-7}}</ref>


<ref name=ENKNP>{{cite book|author=Korea National Arboretum |authorlink=Korea National Arboretum<!--국립수목원 国立樹木園 Guglibsumog-won--> |title=English Names For Korean Native Plants |script-title=ko:한반도 자생식물 영어이름 목록집 |location=Pocheon |publisher=<!--Korea National Arboretum--> |year=2015 |url=https://books.google.com/books?id=GZNlCgAAQBAJ&pg=PA683 |pages=683–684 |isbn=978-8-997-45098-5 }}; [http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf PDF file] via [[Korea Forest Service]]</ref>
<ref name=ENKNP>{{cite book|author=Korea National Arboretum |author-link=Korea National Arboretum<!--국립수목원 国立樹木園 Guglibsumog-won--> |title=English Names For Korean Native Plants |script-title=ko:한반도 자생식물 영어이름 목록집 |location=Pocheon |publisher=<!--Korea National Arboretum--> |year=2015 |url=https://books.google.com/books?id=GZNlCgAAQBAJ&pg=PA683 |pages=683–684 |isbn=978-8-997-45098-5 }}; [http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf PDF file] via [[Korea Forest Service]]</ref>


<ref name=honda-m>{{citation|last=Honda |first=M. |authorlink=:ja:本田正次 <!--Masaji Honda-->|title=Nuntia ad Floram Japoniae XVIII |journal=Shokubutsugaku Zasshi |volume=46 |number=550 |year=1932 |url=https://www.jstage.jst.go.jp/article/jplantres1887/46/550/46_550_633/_pdf/-char/ja |page=633<!--633–638--> |doi=10.15281/jplantres1887.46.633}}</ref>
<ref name=honda-m>{{citation|last=Honda |first=M. |author-link=:ja:本田正次 <!--Masaji Honda-->|title=Nuntia ad Floram Japoniae XVIII |journal=Shokubutsugaku Zasshi |volume=46 |number=550 |year=1932 |url=https://www.jstage.jst.go.jp/article/jplantres1887/46/550/46_550_633/_pdf/-char/ja |page=633<!--633–638--> |doi=10.15281/jplantres1887.46.633|doi-access=free }}</ref>


<ref name=kojien-sansho>"[https://books.google.com/books?id=8rAPAAAAYAAJ&q=%22アサクラサンショウ%22 Sanshō さん‐しょう【山椒】]", ''[[Kojien]]'', 4th ed., 1991.</ref>
<ref name=kojien-sansho>"[https://books.google.com/books?id=8rAPAAAAYAAJ&q=%22アサクラサンショウ%22 Sanshō さん‐しょう【山椒】]", ''[[Kojien]]'', 4th ed., 1991.</ref>


<ref name=kato>{{citation|last=Kato |first=Nobuhide |authorlink=<!--Nobuhide Kato-->|title=Herbs used in Nortern Japan
<ref name=kato>{{citation|last=Kato |first=Nobuhide |author-link=<!--Nobuhide Kato-->|title=Herbs used in Northern Japan
|volume=39 |year=1945 |url=https://archive.org/details/plantsgardens3919unse/page/n131 |pages=52–53|publisher=Brooklyn Botanic Garden}}</ref>
|volume=39 |year=1945 |url=https://archive.org/details/plantsgardens3919unse/page/n131 |pages=52–53|publisher=Brooklyn Botanic Garden}}</ref>


<ref name=standard>{{cite book|author=American Joint Committee on Horticultural Nomenclature |authorlink=<!--American Joint Committee on Horticultural Nomenclature--> |title=Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce |place= |publisher=<!--The Committee--> |year=1923|url=https://books.google.com/books?id=PX43AAAAMAAJ&pg=PA535 |page=535}}</ref>
<ref name=standard>{{cite book|author=American Joint Committee on Horticultural Nomenclature |author-link=<!--American Joint Committee on Horticultural Nomenclature--> |title=Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce |publisher=The Committee |place= <!--The Committee--> |year=1923|url=https://archive.org/details/standardizedplan00amer |page=[https://archive.org/details/standardizedplan00amer/page/535 535]}}</ref>
Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce, American Joint Committee on Horticultural
Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce, American Joint Committee on Horticultural


<ref name=walton>{{cite book|ref=harv|last=Walton |first=Stuart |authorlink=<!--Stuart Walton--> |chapter=5 Blazing a Trail―chili's journey through Asia and Africa |title=The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers |place= |publisher=[[St. Martin's Press|St. Martin's]] |year=2018 |chapter-url=https://books.google.com/books?id=aHtJDwAAQBAJ&pg=PT115 |pages=104–121 |isbn=978-1-250-16321-9}}</ref>
<ref name=walton>{{cite book|last=Walton |first=Stuart |author-link=<!--Stuart Walton--> |chapter=5 Blazing a Trail―chili's journey through Asia and Africa |title=The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers |publisher=[[St. Martin's Press|St. Martin's]] |year=2018 |chapter-url=https://books.google.com/books?id=aHtJDwAAQBAJ&pg=PT115 |pages=104–121 |isbn=978-1-250-16321-9}}</ref>


<ref name=WEP>{{cite book|ref=harv|last=Wiersema |first=John H. |authorlink=<!--John H. Wiersema--> |last2=León |first2=Blanca |authorlink2=<!--Blanca León -->|title=World Economic Plants: A Standard Reference |place= |publisher=CRC Press |year=1999 |url=https://books.google.com/books?id=gZlWfNTm-boC&pg=PA636 |page=636|isbn=978-0-849-32119-1}}</ref>
<ref name=WEP>{{cite book|last1=Wiersema |first1=John H. |author-link=<!--John H. Wiersema--> |last2=León |first2=Blanca |author-link2=<!--Blanca León -->|title=World Economic Plants: A Standard Reference |publisher=CRC Press |year=1999 |url=https://books.google.com/books?id=gZlWfNTm-boC&pg=PA636 |page=636|isbn=978-0-849-32119-1}}</ref>


}}
}}


;Bibliography
'''Bibliography'''
{{refbegin}}
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*{{cite book|ref=harv|last=Andoh |first=Elizabeth |authorlink=<!--Elizabeth Andoh--> |last2=Beisch |first2=Leigh |authorlink2=<!--Leigh Beisch -->|title=Washoku: recipes from the Japanese home kitchen |year=2005 |place= |publisher=Random House Digital, Inc. |url=https://books.google.com/?id=doaOCkcDppMC&pg=PA47 |page=47 |isbn=978-1-580-08519-9}}
*{{cite book|last1=Andoh |first1=Elizabeth |author-link=<!--Elizabeth Andoh--> |last2=Beisch |first2=Leigh |author-link2=<!--Leigh Beisch -->|title=Washoku: recipes from the Japanese home kitchen |year=2005 |publisher=Random House Digital, Inc. |url=https://books.google.com/books?id=doaOCkcDppMC&pg=PA47 |page=47 |isbn=978-1-580-08519-9}}
*{{cite book|ref={{SfnRef|Kimura|But|Guo|Sung|1996}}|last=Kimura |first=Takeatsu |last2=But |first2=Paul P. H. |last3=Guo |first3=Ji-Xian |last4=Sung |first4=Chung-Ki |title=International Collation of Traditional and Folk Medicine: Northeast Asia |publisher=World Scientific |year=1996 |place= |url=https://books.google.com/books?id=ApGfXFYxzRoC&pg=PA82 |page=82 |isbn=978-9-810-22589-6}}
*{{cite book|last1=Kimura |first1=Takeatsu |last2=But |first2=Paul P. H. |last3=Guo |first3=Ji-Xian |last4=Sung |first4=Chung-Ki |title=International Collation of Traditional and Folk Medicine: Northeast Asia |publisher=World Scientific |year=1996 |url=https://books.google.com/books?id=ApGfXFYxzRoC&pg=PA82 |page=82 |isbn=978-9-810-22589-6}}
*{{cite book|ref=harv|last=Shimbo |first=Hiroko |authorlink=<!--Hiroko Shimbo --> |title=The Japanese kitchen: 250 recipes in a traditional spirit |publisher=Harvard Common Press |year=2001 |url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA261 |page= |isbn=978-1-558-32177-9}}
*{{cite book|last=Shimbo |first=Hiroko |author-link=<!--Hiroko Shimbo --> |title=The Japanese kitchen: 250 recipes in a traditional spirit |publisher=Harvard Common Press |year=2001 |url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA261 |isbn=978-1-558-32177-9}}
* {{cite book|ref=harv|last=Ravindran |first=P. N. |authorlink=P. N. Ravindran |title=100 Japanese Pepper Zanthoxylum piperitum | encyclopedia=The Encyclopedia of Herbs and Spices |place= |publisher=[[CAB International]] |year=2017 |url=https://books.google.com/books?id=6pJNDwAAQBAJ&pg=PA476 |pages=473–476 |isbn=978-1-780-64315-1}}
* {{cite encyclopedia|last=Ravindran |first=P. N. |author-link=P. N. Ravindran |title=100 Japanese Pepper Zanthoxylum piperitum | encyclopedia=The Encyclopedia of Herbs and Spices |publisher=[[CAB International]] |year=2017 |url=https://books.google.com/books?id=6pJNDwAAQBAJ&pg=PA476 |pages=473–476 |isbn=978-1-780-64315-1}}
{{refend}}
{{refend}}


Latest revision as of 11:55, 19 April 2024

This article is about an aromatic plant used in Japanese and Korean cuisines. For Chinese or Sichuan pepper, see Sichuan pepper.
"Korean pepper" redirects here. Not to be confused with Korean chili pepper.

Zanthoxylum piperitum
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Rutaceae
Genus: Zanthoxylum
Species:
Z. piperitum
Binomial name
Zanthoxylum piperitum
(L.) DC

Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.

It is called sanshō (山椒) in Japan and chopi (초피) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatics and flavorings in these countries. It is closely related to the Chinese Sichuan peppers, which come from plants of the same genus.

Names[edit]

"Japanese pepper" Z. piperitum[1][2] is called sanshō (山椒, "mountain pepper") in Japan,[3] but the corresponding cognate term in Korean, sancho (산초) refers to a different species, or Z. schinifolium[a][4] known as inuzanshō or "dog sansho" in Japan.[5]

In Korea, Z. piperitum is called chopi (초피).[b][4][6] However, in several regional dialects, notably Gyeongsang dialect, it is also called sancho or jepi (제피).

"Japanese prickly-ash" has been used as the standard American common name.[7][8]

Varieties[edit]

The variety Z. piperitum var. inerme Makino, known in Japan as "Asakura zanshō"[9] are thornless, or nearly so, and have been widely cultivated for commercial harvesting.[10][11]

The forma Z. piperitum f. pubsescens (Nakai) W. T. Lee, is called teol chopi (털초피) in Korea, and is assigned the English name "hairy chopi".[4]

Range[edit]

Its natural range spans from Hokkaido to Kyushu in Japan,[12] southern parts of the Korean peninsula,[13] and Chinese mainland.[11]

Description[edit]

Fruit and seeds

The plant belongs to the citrus and rue family, Rutaceae.[14]

The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious,[15] and the flowers of the male plant can be consumed as hana-sanshō, while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.[11]

The branch grows pairs of sharp thorns and has odd-epinnately compound leaves,[15] alternately arranged, with 5〜9 pairs of ovate leaflets[15] having crenate (slightly serrated) margins.

It is a host plant for the Japanese indigenous swallowtail butterfly species, the citrus butterfly Papilio xuthus, which has also spread to Hawaii.[16]

Chemical analysis has revealed that the seeds contain remarkably high concentrations of sugar-modified derivatives (glucosides) of N-methylserotonin and N,N-dimethylserotonin, also known as bufotenin.[17]

Cultivation[edit]

In Japan, Wakayama Prefecture boasts 80% of domestic production.[18] Aridagawa, Wakayama produces a specialty variety called budō sanshō ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.[18] The thornless variety, Asakura sansho, derives its name from its place of origin, the Asakura district in the now defunct Yokacho [ja], integrated into Yabu, Hyōgo.[13]

Uses[edit]

Culinary[edit]

The Japanese pepper is closely related to the Sichuan pepper of China, and they share the same genus.[19]

Japanese cuisine[edit]

Fresh green Japanese pepper in a supermarket in Japan

The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or kona-zanshō (粉ざんしょう) are the standard spice for sprinkling on the kabayaki-unagi (broiled eel) dish. It is also one of the seven main ingredients of the blended spice called shichimi, which also contains red chili peppers.[20] Finely ground Japanese pepper, kona-zanshō, is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.

Young leaves for sale in Tokyo


Young leaves and shoots, pronounced ki-no-mé[20] or ko-no-mé[11] (木の芽, lit. 'tree bud') herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.[20] The young leaves are crushed and blended with miso using suribachi (mortar) to make a paste, a pesto sauce of sorts,[21] and then used to make various aemono (tossed salad). The stereotypical main ingredient for the resultant kinome-ae is the fresh harvest of bamboo shoots,[22] but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as tara-no-me (angelica-tree shoots).

The immature green berries are called ao-zanshō (lit. 'green sansho'),[23] and these may be blanched and salted,[11] or simmered using soy sauce into dark-brown tsukudani, which is eaten as condiment.[19] The berries are also available as shoyu-zuke, which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (chirimen jako [ja]), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of the plant.

There is also a dessert named kirisanshō [ja], rice cake dessert flavored with ground Japanese pepper. It is a specialty in the north.[8]

In central and northeastern Japan, there is also a non-sticky rice-cake type confection called goheimochi, which is basted with miso-based paste and grilled, sometimes using the Japanese pepper as flavor additive to the miso.[24][25] Also being marketed are sansho flavored arare (rice crackers),[26][27] snack foods, and sweet sansho-mochi.[28][29]

Korean cuisine[edit]

Chueo-tang (loach soup) served with chopi powder, perilla powder, and garlic chives

Both the plant itself and its fruit (or peppercorn), known as chopi (초피), are called by many names including jepi (제피), jenpi (젠피), jipi (지피), and jopi (조피) in different dialects used in southern parts of Korea, where the plant is extensively cultivated and consumed.[30]

Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang, the Koreans used a jang paste spiced with chopi and black peppers.[6]

In Southern Korean cuisine, dried and ground chopi fruit is used as a condiment served with varieties of food, such as chueo-tang (loach soup), maeun-tang (spicy fish stew), and hoe (raw fish).

Young leaves of the plant, called chopi-sun (초피순), are used as a culinary herb or a namul vegetable in Southern Korean cuisine. The leaves are also eaten pickled as jangajji, pan-fried to make buchimgae (pancake), or deep-fried as fritters such as twigak and bugak. Sometimes, chopi leaves are added to anchovy-salt mixture to make herbed fish sauce, called chopi-aekjeot.

Craftwork[edit]

In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (surikogi), to use with suribachi.[19][10] While sansho wood surikogi are less common today, they impart subtle flavor to foods ground with them.[8]

Folk medicine[edit]

Japan

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of sanshō. It is an ingredient in bitter tincture [ja], and the toso wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol, dipentene, citral, etc.[9][31]

Fishing[edit]

In southern parts of Korea, the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.[citation needed]

See also[edit]

Wikimedia Commons has media related to Zanthoxylum piperitum.
Wikispecies has information related to Zanthoxylum piperitum.

Explanatory notes[edit]

  1. ^ Korea National Arboretum's entry here is "산초 나무 sancho namu", with 나무 meaning "tree, wood".
  2. ^ Again, the Korea National Arboretum's entry here is "초피 나무 sancho namu", with 나무 meaning "tree".

References[edit]

Citation

  1. ^ Wiersema, John H.; León, Blanca (1999). World Economic Plants: A Standard Reference. CRC Press. p. 636. ISBN 978-0-849-32119-1.
  2. ^ Ravindran (2017), p. 473.
  3. ^ a b Staples, George; Kristiansen, Michael S. (1999). Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaiʻi. University of Hawaii Press. p. 100. ISBN 978-0-824-82094-7.
  4. ^ a b c Korea National Arboretum (2015). English Names For Korean Native Plants 한반도 자생식물 영어이름 목록집. Pocheon. pp. 683–684. ISBN 978-8-997-45098-5.{{cite book}}: CS1 maint: location missing publisher (link); PDF file via Korea Forest Service
  5. ^ Honda, M. [in Japanese] (1932), "Nuntia ad Floram Japoniae XVIII", Shokubutsugaku Zasshi, 46 (550): 633, doi:10.15281/jplantres1887.46.633
  6. ^ a b Walton, Stuart (2018). "5 Blazing a Trail―chili's journey through Asia and Africa". The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers. St. Martin's. pp. 104–121. ISBN 978-1-250-16321-9.
  7. ^ American Joint Committee on Horticultural Nomenclature (1923). Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce. The Committee. p. 535.
  8. ^ a b c Kato, Nobuhide (1945), Herbs used in Northern Japan, vol. 39, Brooklyn Botanic Garden, pp. 52–53
  9. ^ a b Kimura et al. (1996), p. 82.
  10. ^ a b "Sanshō さん‐しょう【山椒】", Kojien, 4th ed., 1991.
  11. ^ a b c d e Okuyama, Haruki (1969) [1968]. "Sanshō" さんしょう. Sekai hyakka jiten. Vol. 9. pp. 698–9.
  12. ^ Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec (1876). First Report of the Fruit Committee. Montreal: Witness Printing House. p. 25.
  13. ^ a b Okada, Minoruえｗ (1998). "Wakanyaku no senpin nijū: sanshō no senpin" 和漢薬の選品20：山椒の選品. Gekkan kanpō ryōhō. 2 (8): 641–645.
  14. ^ Makihara, Naomi (1983). "Spices and Herbs Used in Japanese Cooking". Plants & Gardens. 39: 52.
  15. ^ a b c Ravindran (2017), p. 474.
  16. ^ Gordh, Gordon (2011). Citrus Butterfly. David Headrick. CAB International. p. 308. ISBN 978-1-845-93542-9. {{cite book}}: |work= ignored (help)
  17. ^ Yanase E, Ohno M, Harakawa H, Nakatsuka S (23 September 2010). "Isolation of N,N-Dimethyl and N-Methylserotonin 5-O-β-Glucosides from Immature Zanthoxylum piperitum Seeds". Bioscience, Biotechnology, and Biochemistry. 74 (9, 23): 1951–1952. doi:10.1271/bbb.100261. PMID 20834148. S2CID 26028576.
  18. ^ a b prefectural website:"Wakayama ichban (2) budō sanshō" 和歌山一番②ぶどう山椒 ｜. Wakayama Prefecture. August 2009. Retrieved 2020-01-14.
  19. ^ a b c Ravindran (2017), p. 476.
  20. ^ a b c Andoh & Beisch (2005), p. 47.
  21. ^ Shimbo (2001), p. 261 uses this same metaphor.
  22. ^ Shimbo (2001), pp. 261–, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"
  23. ^ Ravindran (2017), p. 475.
  24. ^ "Goheimochi no tsukurikata" 五平餅の作り方. Toyota Goheimochi Gakkai. Retrieved 2011-01-30.
  25. ^ Rural Culture Association Japan [in Japanese] (2006). Denshō shashinkan Nihon no shokubunka 4: Koshūestsu 伝承写真館日本の食文化 5 甲信越. Rural Culture Association Japan. p. 13. ISBN 9784540062285.
  26. ^ "Kyō sanshō arare" 京山椒あられ. Ogura Sanso. Retrieved 2011-01-30.
  27. ^ "山椒あられ". Shichimiya honpo. Retrieved 2011-01-30.
  28. ^ "Mishō-ya no Sansho senbei" 実生屋の山椒餅. Sagawa Kurogane no kai. Archived from the original on 2015-04-02. Retrieved 2011-01-30.
  29. ^ "Mochi rui" 餅類. Tawaraya Yoshitomi. Archived from the original on 2012-04-10. Retrieved 2011-01-30.
  30. ^ 박, 선홍 (22 September 2011). "음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향" [Spicy aroma that deodorizes food and drives out harvest mice]. Chungcheong Today (in Korean). Retrieved 26 December 2016.
  31. ^ Hsu, Hong-Yen (1986). Oriental materia médica: a concise guide. Oriental Healing Arts Institute. p. 382. ISBN 9780941942225., "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"

Bibliography

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