Spring Budō Sanshō
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Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy.
- Origin Japan
- Storage / Use In a cool, dark, dry place.
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.
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.