SOULHO SOULHO BERIES

The Sansho (xanthroxylum piperitum) is undoubtedly one of the most popular spices, from Japan. Its refined scent and its spicy taste give relief to Japanese cuisine.

In Japan, there are many different Sansho. Despite its name, this spice is not part of the pepper family, but that of the Rutaceans (citrus). The Sansho is widely used in the pharmacopoeia in Japan since ancient times. It is renowned for its richness in polyphenol, Sanshool and Shansho Amid.

Sansho's polyphenol has an antioxidant effect. In Japan it is recommended in cancer prevention, heart disease and brain blood irrigation disorders and would be deemed to improve blood circulation.

The Sanshool activates the internal organs and improves digestion and, reputed as a fat burner, is very popular as a dietary and slimming supplement. Our bays of Sansho belong to the category Sansho Grape because they grow in cluster like grapes.

Sansho's green grain harvest takes place in May. They recognize themselves with their inimitable fruity taste, tasty marriage of lemongrass, lemon and mint, on very peppery spicy notes. Here, the bays of Sansho are entire.

Since antiquity, the Sansho is used as a natural preservative for meat and fish, avoiding bad odors and deterioration, then as a pacemaker.

Its elegant scent and taste spicy predispose for meat or fish tartars, tofu, mayonnaises, grilled fish, duck or pork sauces and for red meats Mijotized, Kabayaki eel, a chocolate dessert ... Surrounded by a spicy and colorful berry of Sansho. Consumed as such, they provide a slight anesthetic sensation on the tongue, with a small tingling reminiscent of the tumbishment.