Dried Sansho Peppers (chopi (초피)

Dried Sansho peppers (chopi, 초피) are the dried husks of Zanthoxylum piperitum, a citrus-family pepper used in Japanese and Korean cooking. They are related to Szechuan peppercorn but milder and more citrus-forward.

🌿 Flavor & Aroma

• Bright citrus notes, similar to yuzu or grapefruit peel
• Mild tingling, numbing sensation on the tongue
• Less heat and less numbing than Szechuan peppercorn
• Fresh, slightly green aroma

🍜 Where You'll Find It

• Japanese cooking: sprinkled on grilled eel (unagi), rice dishes, and miso soup
• Korean cooking: used in chopi-infused broths, pickles, and spicy stews
• Pairs well with fatty fish, pork, and mushrooms

🧂 How to Use It

• Use whole or crush lightly just before serving
• Add at the end of cooking to preserve aroma
• Start with a small pinch; flavor is concentrated

Sold in resealable zip bags, by the ounce.