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Spring Budō Sanshō

Spring Budō Sanshō
Ingredients: Spring Budō Sanshō
With tangy notes of lime, from the mountains of Wakayama in Japan. For vegetables.
Rare spices
€15.00 20 g

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Crush a few peppercorns with the side of a knife or using a mortar and pestle. The peppercorns are potent, so you will only need a few.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Japan
  • Storage / Use In a cool, dark, dry place.
€750 / kg

Olivier Rœllinger's words

These budo sansho peppercorns are gathered in the spring during the first harvest. The family who grows them in the Wakayama mountains to the south of Kyoto has been passionate about their calling for generations. These peppercorns have an incredible fragrance and their tangy lime flavor notes go especially well with spring produce and winter root vegetables.

A small pinch of peppercorns is all you need to season a dish. 


Japanese sansho peppercorns (Zanthoxylum piperitum) are berries from tall, prickly ash trees that grow up to 6 meters tall. The seed pods are gathered by hand and hulled to release the seeds, which are then carefully dried.  

Sansho pepper has been used in traditional Japanese medicine since ancient times. Today, the demand for sansho pepper in Japan is so high that it has become difficult to import the peppercorns to other countries. The leaves and fresh seed pods of the sansho tree are also eaten in Japan. We source our sansho peppercorns from a grower in a remote area of the Wakayama mountains that is near the forest.