Sansho is a traditional Japanese spice made from the ground seeds 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 numbing or tingling on the palate. Sansho is commonly used in various Japanese dishes, including grilled meats and noodle soups. In addition to its culinary uses, sansho is also valued for its potential health benefits. It contains antioxidants and may aid digestion. The spice is often found in shichimi togarashi, a popular Japanese spice blend, enhancing the flavor of many dishes while adding a distinctive aroma.