In Japan there is a saying: "do not underestimate that which is small, as to be small in size does not mean small in personality or flavor." The Sansho is a perfect representation of this proverb, small yet full of flavor while heightening the taste buds. The Sansho peppercorn is a direct relative of the Sichuan peppercorn, although they are very different in flavor, they both provide a slight tingle and numbness sensation on the tongue. Sancho has a citrus note along with its heat element. This peppercorn can be a complimentary flavor in a simple dish such as rice and ramen or a more complex Sansho pepper fish recipe. It can also be used to cut fatty flavors in pork or mushrooms. The longer the dish cooks the hotter it will become, but unlike the heat of a chile, this heat will not linger. Ingredients: Sansho pepper