Sansho

Sansho (chopi in Korean) is sometimes called Japanese or Korean pepper. It is related to Szechuan peppercorn and Timut peppercorn, but none of these are peppercorns – rather than being "hot", they all produce a pleasant tingling sensation on the tongue, and have a lovely floral, citrusy aroma. Sansho is used to flavour many dishes – it is one of the 7 spices in shichimi, Japanese 7 spice powder – but is particularly popular with seafood. Of this whole family of tingly, citrusy aromatics, sansho powder has the advantage of convenience.