zanthoxylum seeds

Linton says...
Freshly harvested Japanese peppers - Zanthoxylum piperitum.

The only problem is I have no idea how to use them. I think they are supposed to be lightly roasted to bring out the flavour, right? Although the flavour is already quite strong when they are fresh like these with an intense spicy, citrusy taste.

I would also like to know if the wonderfully aromatic leaves can used as well, perhaps in cooking. The whole room is filled with the fragrant aroma from just a small handful of leaves.

Please let me know of any good recipes to use them, thanks.

mcmelb1 says...
Hi Linton,

thanks for the link!

I know for Z. simulans only the casing around the seed is dried and used by the western Chinese.

I read while doing some research on the genus that the leaves of the Z. piperitum are eaten while the leaves of Z. simulans generally are not.
Z. piperitum leaves are commonly eaten by the Japanese and Koreans and they generally pickle, blanch, fry or deep-fry the leaves, so it seems pretty versatile.

Apparently like the Z. simulans, generally only the Z. piperitum fruits (not seeds) are dried and used as a spice - but sometimes they are used whole when unripe by the Japanese in a stew. You should try making something called "e;Shichimi Togarashi"e;, it's a seven ingredient chilli powder; and it's actually the stuff you see at Japanese restaurants. They use the stuff on everything, ramen, stews, salads and on plain rice! I think it'd be great to spice up the mayo in potato salad.

https://en.wikipedia.org/wiki/Zanthoxylum_piperitum

Shichimi Togarashi recipe:

https://www.chowhound.com/recipes/shichimi-togarashi-and-nanami-togarashi-10602

Also Linton, I was looking through your Edible's page and saw that you have a Chrysophyllum imperiale. I was wondering how you got a hold of the plant/seeds? Aren't they very rare? Beautiful trees though.

Thanks!

mcmelb1 says...
Hi Linton,
It's been a while since your post, I forgot to reply!
Do you happen to have any spare seeds or small seedlings of the Zanthoxylum piperitum I could buy?
Did you find any good uses for the seeds?

mcmelb1 says...
Hi Linton,

I am well, how about you?
Hmm.. Did you keep the seedlings in a greenhouse? Maybe stagnant air was the cause of the dampening off.

I would love some seeds to try and grow!
Your tree is looking great! I must say it's a very attractive tree.

Cheers

mcmelb1 says...
Wow Linton that is a lot! I can't say I'm too surprised though; I think it may be the new growth that is picked and used in "e;Kaiseki"e; cuisine (seasonal Japanese haute cuisine) as a garnish.

Linton says...
Just looked online and according to Google, Zanthoxylum piperitum is dioecious and not self fertile.

oldfolky says...
I’m looking for Z. Piperitum seeds or plants. Sansho pepper is one of my favourite fall rings and I’d love to have the fresh seeds and leaves at home.

Any ideas where to source seeds or plants?

oldfolky says...
Linton

I'm having trouble working out how to pm you.

If you could either message me or teach me how to do it that would be much appreciated.

Momomo says...
Hi Linton, ur Sansho tree grown from seedlings?
How long does it take if so?
I wish I could buy the tree somewhere in Australia... it seems nowhere sell it!

This tree only the female tree get fruits. And most popular way to consume is the powder made from leaves. Sprinkle on top of Unagi ( eel cooked by Japanese way ) .

Momomo says...
Thanks for your reply Linton.
That’s great u grown the Sansho tree from seedlings.
When u sell the plant, can u pls let me know ?
I’m interested!
Thanks:)

Lauren says...
Hi Linton,

If you are adventurous in the kitchen, I'd suggest having a look into Sichuanese cooking, where they make liberal use of these peppercorns (once dried, and as you said, roasted before use). A classic dish to start with is Mapo Tofu which gives you a great opportunity to experience the "mala" (numbing-hot) flavor profile of the seed casings. The numbing sensation is unusual, but addicting!

Linton says...
Thanks for your nice comments. I dont know why you were not able to write a reply on my page. Normally people just write a comment under the relevant plant's description on my edible page but you have to log in first to do that.

In your first message above you talk about Sichuanese cooking so I'm not sure if you are looking for a Sichuan Pepper plant, Z. simulans, or Japanese Pepper, Z. piperitum. I'm growing both but they are still tiny and are dormant now but I will try to let you know once it gets warmer and they are starting to take off again. Cheers!

Linton says...
Sorry but only have Zanthoxylum simulans left at the moment. I have more Sansho Pepper Zanthoxylum piperitum seeds sown some months ago but they have not yet germinated and could need longer stratification before they emerge. I will try to let you know once they are up. Please keep in touch Kato so I can give you an update later. Cheers!

Stealthflower says...
Hi Linton, if you end up with any more sansho seedlings or seeds, I'd love to join the queue. I've been hunting for plants for years now! :)

Stealthflower says...
Thanks, Linton! I’ll cross my fingers for lots of happy plantlings.