Sansho is a traditional Japanese seasoning made from the ground seeds and leaves of the Japanese pepper plant, known scientifically as Zanthoxylum piperitum. It has a unique flavor profile that combines citrusy notes with a mild spiciness, often described as a tingling sensation on the tongue. Sansho is commonly used in various dishes, including grilled meats and noodle soups, to enhance their taste. In addition to its culinary uses, sansho is also valued for its potential health benefits. It contains antioxidants and may aid digestion. The seasoning is often found in Japanese cuisine, particularly in regional dishes from Kyushu and Shikoku.