The aromatic, spiny shrub that defines East Asian cuisine

Gardening · Published 2 October 2026 Swipe more like this →

In short: Known as sanshō in Japan and chopi in Korea, Zanthoxylum piperitum is far more than a simple spice. This deciduous shrub offers a complex sensory experience, from its sharp thorns to a unique chemical profile that provides a signature tingling flavor to traditional dishes.

Native to Japan, Korea, and parts of mainland China, Zanthoxim piperitum is a spiny, deciduous shrub or tree. Its architecture is defined by branches bearing pairs of sharp thorns and glossy, dark green leaflets that turn yellow as autumn approaches. In the spring, between April and May, the plant produces small, yellow-green flower clusters. Because the species is dioecious, male plants produce flowers that can be eaten as hana-sanshō, while female plants yield the characteristic peppercorns.

The culinary utility of the plant is vast. In Japan, the pulverized mature berries, or kona-zanshō, are a staple for seasoning broiled eel (kabayaki-unagi) and are a key component of the seven-ingredient spice blend shichimi. The young leaves, called kinome, are often used to garnish soups or crushed into a pesto-like paste for salads. In Korea, chopi is used in various regional dishes, including loach soup and spicy fish stew, and was even used in a spiced jang paste prior to the introduction of New World chili peppers.

Beyond its flavor, the plant possesses a fascinating chemical and ecological identity. The seeds contain high concentrations of glucosides derived from serotonin derivatives, such as bufotenin. The plant also serves as a vital host for the Japanese swallowtail butterfly, Papilio xuthus. While the plant is widely cultivated, specific regional varieties exist, such as the thornless Asakura sansho from Hyōgo or the large-fruited budō sansho from Wakayama, which produces 80% of Japan's domestic yield.

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