DonRocks Posted November 18, 2014 Share Posted November 18, 2014 Actually, I would bet it's sansyo... Actually, I would bet you're right. I'd never heard of sansyo before just now. From Amazon: "Sansyo are the ground dried leaves of the prickly ash tree, which is the same tree that produces Szechwan peppercorns. Sansyo gives a slightly hot flavour to certain Japanese foods, commonly used on Unagi (eel). It is used to counter fatty tastes and is a nice flavor for all sorts of foods such as barbeque fish and more. A little goes a long way and the jar is about 4 inches tall." Ground, dried leaves of the prickly ash tree, the same tree that produces Szechuan peppercorns - well, I learned something new today. Has anyone ever used sansyo? How closely are the leaves related to the peppercorns? Same tree, obviously, but are there similarities in culinary properties? Link to comment Share on other sites More sharing options...
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