Japanese pepper, also known as sansho, is a spice derived from the dried berries of the Zanthoxylum tree, native to Japan and other parts of East Asia. It has a unique flavor profile, often described as citrusy and slightly numbing, which makes it a popular ingredient in traditional Japanese cuisine, particularly in dishes like soba and yakitori. The spice is commonly used in its ground form, but whole berries can also be used for flavoring. In addition to its culinary uses, Japanese pepper is known for its potential health benefits, including anti-inflammatory and antioxidant properties, making it a valued ingredient in both cooking and traditional medicine.