Japanese Pepper Tree | Zanthoxylum piperitum
√ Compact growth habit
√ Edible young leaves
√ Lemon and grapefruit flavours
√ The traditional pepper of Japanese cuisine
About Zanthoxylum piperitum
The Japanese pepper tree Zanthoxylum piperitum is distinguished by its special use in Japanese cuisine. Not only the aromatic pepper fruits but also the young leaves are used as a seasoning. The leaves have a fresh, spicy aroma, while the pepper fruits are known for their citrus-like flavour and slightly tingling effect. Zanthoxylum piperitum grows best in a sunny to partially shaded, sheltered location with well-drained soil. Cross-pollination with a male Zanthoxylum schinifolium is recommended.
Fruit Quality
The fruits of the Japanese pepper tree Zanthoxylum piperitum turn red as they ripen and split open, revealing the black seeds inside. The aromatic red fruit husks are particularly valued as a spice. They have a fresh, citrus-like flavour and create a mild tingling sensation on the tongue. The black seeds are not eaten because they are hard and have an unpleasant taste. The husks can be used fresh or dried and are delicious with fish, meat and Asian dishes.
