Cosmetics · Plant extracts
Zanthoxylum Piperitum Fruit Extract
サンショウ果実エキス (Sanshō kajitsu ekisu)
Also known as: Sansho Extract, Japanese Pepper Extract
At a glance
| Category | Cosmetics |
|---|---|
| INCI name | Zanthoxylum Piperitum Fruit Extract |
| Japanese labeling name | サンショウ果実エキス |
| Common Japanese notations | サンショウ果実エキス, 山椒エキス |
| Origin | Plant-derived (Zanthoxylum piperitum, Japanese pepper) |
| Typical functions | Skin conditioning, Warming sensation, Fragrance |
| Regulatory status in Japan | Cosmetic ingredient listed in the JSCI labeling name dictionary. Also widely used as a food / seasoning ingredient separately under the Food Sanitation Act. |
Sansho (Zanthoxylum piperitum) is the Japanese pepper. The citrus-spicy fruit is a defining seasoning in Japanese cuisine — the finishing pepper for unagi, the central note of shichimi tōgarashi — and carries a distinctive tingling mouthfeel attributed to hydroxy-alpha-sanshool. In cosmetics, the fruit extract is used primarily for its warming sensation and fragrance properties.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Body and massage products
- Scalp lotions
- Lip care
- Culinary products (as food ingredient)
What it is
Zanthoxylum piperitum fruit extract is produced by extraction of the dried mature fruit pericarp of Zanthoxylum piperitum. The extract contains sanshool-family alkylamides, geraniol, citronellal, and terpene constituents that together produce the characteristic tingling-citrus profile.
Sansho is distinct from the related Chinese pepper (Zanthoxylum bungeanum, hua jiao), both botanically and in its sensory profile. The two species should not be treated as interchangeable on ingredient labels.
Typical uses in Japanese products
In cosmetics, sansho extract appears in scalp lotions, massage products, lip care with warming positioning, and some body products. The warming sensation is distinct from capsaicin-based warming; sansho's tingling tends to be subtler and more localized.
The food use of sansho — shichimi seasoning, finishing grinds for grilled dishes — is entirely separate regulatorily and culturally from cosmetic use.
Regulatory classification in Japan
Listed in the JSCI Japanese Cosmetic Ingredient Codex under サンショウ果実エキス and permitted as a cosmetic ingredient.
As a food ingredient, sansho is regulated under the Food Sanitation Act. Food-grade and cosmetic-grade preparations are handled separately.
Regulatory classification in other markets
| EU | Listed in CosIng under the INCI name Zanthoxylum Piperitum Fruit Extract. Permitted for cosmetic use. |
|---|---|
| USA | INCI recognized by PCPC. |
| China | Suppliers should verify the specific preparation against current IECIC listings. |
| Korea | Permitted as a cosmetic ingredient under the KFDA / MFDS system. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
References
- JSCI labeling name directory — サンショウ果実エキス
- EU CosIng entry: Zanthoxylum Piperitum Fruit Extract
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.