Sansho

Sansho

Sansho

This genus of about 250 species of spiny, deciduous or evergreen trees and shrubs occurs worldwide in warm temperate and subtropical regions. Many species are cultivated in various parts of the world for wood, and for medicinal and culinary purposes. Most prickly ashes contain benzophenanthridine alkaloids, such as chelerythrine, and effective anti-microbial, and sanguinarine, and anti-inflammatory and dental plague inhibitor that also occurs in Sanguinaria canadensis (See, Bloodroot). Zanthoxylum americanum is a traditional native N American remedy for toothache and was introduced to mainstream medicine in 1894 by John Nash, an Eclectic physician, who used it to treat typhus and cholera epidemics. In the C and S USA it is replaced by Z. clavaherculis (southern prickly ash). Many other prickly ashes have medicinal and culinary uses. Fruits of Z. acanthopodium are sold as a spice in Sikkim. Various parts of Z. armatum (Winged prickly ash), which grows from Kashmir to SE Asia, are used to clean teeth and relieve toothache, and for poisoning fish; the seeds and young leaves are used in seasonings in China and India. Zanthoxylum schinifolium and Z. simulans are used interchangeably with Z. piperitum as hua jiao in Chinese medicine. Zanthoxylum is from the Greek xanthos, "yellow", and xylon, "wood", referring to the yellow wood of certain species.

Deciduous spiny, shrub or small tree with pungent bark and shiny, aromatic, pinnate leaves, to 15cm (6in) long, divided into 11-23 ovate, toothed leaflets, to 3.5cm (1½in) long. Clusters of small yellow-green flowers appear in spring followed by purple-red fruits containing black seeds.

Common Name:

Sansho

Other Names:

Japanese Pepper

Botanical Name:

Zanthoxylum piperitum

Genus:

Zanthoxylum

Family:

Rutaceae

Native Location:

China, Korea, Japan and Taiwan

Cultivation:

Fertile soil in sun or shade. Remove dead wood (which is prone to coral spot fungus) and cut back in late winter or early spring.

Propagation:

By seed sown in autumn; by root cuttings in late winter.

Harvest:

Leaves (Z. piperitum) are picked during the growing season and used fresh. Bark is stripped in spring and dried for use in decoctions, liquid extracts, and tinctures. Fruits are collected in summer and dried for use in decoctions and liquid extracts.

Height:

2.5m (8ft)

Width:

2.5m (8ft)

Variants:

f. Inerme
Lacks spines.

Hardiness:

Z6-10

Parts Used:

Leaves, bark, fruits, fruit pericarp or hull (hua jiao)

Properties:

A spicy, warming, stimulant herb that acts mainly on the spleen and stomach. It lowers blood pressure, has diuretic, anti-bacterial, and anti-fungal effects, and is locally anesthetic.

Medicinal Uses:

Internally for fever (bark), digestive complaints associated with cold (fruits), skin disorders, intestinal parasites. Externally for stings and bites (sap of young leaves).

Culinary Uses:

An important herb in Japanese cuisine. Young leaves and shoots (kinome) are used as a garnish, and to flavor soups and salads. Fruit hulls are ground to flavor soups, noodles, and rice, and mixed with salt as a seasoning; also and ingredient of Chinese five spice powder, and Japanese spice mixture, known as shichimi. Seeds are simmered with soy sauce and rice wine to make tsukudani. Immature fruits are pickled.

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