Origin: Japan Weight: 50ml/ 10 g/ 0.35 oz €4,200.00/kg Ingredients: Zanthoxylum Piperitum Asakura variety Description: Cultivated for over four centuries in Japan, mainly in the Hyogo and Kyoto prefectures, Asakura sansho was exclusively produced for Japanese feudal lords. It was traditionally used in medicine for its antiseptic and anti-inflammatory properties. The berries are harvested at maturity when their flavor and spiciness are at their peak. They are recognized and sought after by many chefs worldwide for their unique taste. Asakura sansho has an exceptional flavor of citrus, verbena, and lemongrass, and it develops the characteristic numbing effect of Sichuan berries as it is a very close relative. Usage tips: Its citrus and lemongrass flavors bring freshness that will complement all your seafood products, both raw and cooked. They pair well with marinated and grilled meats, duck breast, and slow-cooked meats. They also go very well with roasted vegetables and raw vegetables. For a surprising result, you can infuse them for several days in the refrigerator in soy sauce, which brings a unique umami flavor that will perfectly accompany your fish, woks, and raw vegetables. In desserts, the fresh notes pair sumptuously with dark chocolate, exotic and acidic fruits, as well as sorbets. You can infuse them for your gin and vodka-based cocktails.