At a glance
| Japanese name | 山椒 |
|---|---|
| Romaji | Sanshō |
| INCI name | Zanthoxylum Piperitum Fruit Extract |
| Category | Food ingredients |
| Regions of origin | Wakayama (Arida-gun, Budō sanshō), Hyōgo (Tamba), Gifu, Nationwide |
| Harvest season | May–June (young pods); August–October (mature peppercorns) |
| Typical MOQ | 1–10 kg (dried peppercorn); 100 g – 5 kg (powder) |
| Typical lead time | 4–8 weeks |
| Japan regulatory status | Food Sanitation Act; JSCI listed for cosmetic extract |
| Suppliers listed | Phase 1 onboarding in progress |
About this ingredient
Japanese mountain pepper (Zanthoxylum piperitum) — a native Japanese spice with a distinctive aromatic, tingling citrus-woody profile used for over a millennium in Japanese cuisine. Wakayama's Arida-gun (Budō sanshō cultivar) is the premier production region. Essential culinary companion to unagi, shichimi togarashi blends, and specialty confectionery. Cosmetic extracts also used in warming / circulation-positioned formulations.
Regulatory status
| Japan | Food Sanitation Act; JSCI listed for cosmetic extract |
|---|---|
| EU | Food import; CosIng for cosmetic extract |
| United States | GRAS for food; cosmetic use under MoCRA |
| China | Verify |
Japanese suppliers
Phase 1 manufacturer onboarding is in progress. If you are actively sourcing this ingredient and would like to be introduced to candidate Japanese producers, send an inquiry and our team will return with options.
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Last updated: 2026-04-24