Koksforum

sanshopoeder

Heb een pakje gekregen van sanshopoeder. Japans spul.
kan er nou weinig over vinden.
Wie weet er meer van?

Er is wel wat meer te vinden onder de latijnse naam Zanthoxyllum Piperitum, of de 'sancho powder'.

Ik had er nog nooit van gehoord; lijkt het op sechuanpeper?

http://www.objectief.be/Sansho-Zanthoxylum-spp.html" onclick="window.open(this.href);return false;

Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani and Batak Toba cuisines, among others.

It is known in Chinese as huājiāo (花椒; literally "flower pepper"); a lesser-used name is shānjiāo (山椒; literally "mountain pepper"; not to be confused with Tasmanian mountain pepper). In Japanese, it is 山椒 sanshō, using the same Chinese characters as shanjiao. The Korean denomination has the same chinese root, 산초나무 (山椒) sanchonamu, for z. schinifolium ; z. piperitum is called 초피나무, chopinamu. In Tibetan, it is known as g.yer ma. In Konkani it is known as tepal or tirphal.[1] In Indonesia's North Sumatra province, around Lake Toba, it is known as andaliman in the Batak Toba language and tuba in the Batak Karo language. In America, it is sold as fagara or flower pepper as well as Sichuan pepper.

In Nepali it is known as टिमुर (timur) and is widely used in Nepalese cuisine.