Japanese Pepper Tree (Zanthoxylum piperitum)

Family: Rutaceae | Edibility: Edible (3/5)

A deciduous shrub growing to about 15 feet, preferring a loamy soil but not really fussy as to soil or location. The ground-up seeds are used as a pepper substitute whilst the bark and leaves are used as a spice. The pulverized berries are the standard spice for sprinkling on broiled eel (kabayaki-unagi) and is one of the main ingredients of the blended spice called shichimi. A good forest garden plant. US Hardiness Zone: 5-9.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavour and can be mixed with salt for use as a table condiment. — It is ground into a powder and used as a condiment, a pepper substitute.; The fruit can also be used.; It is often heated in order to bring out its full flavour and can be mixed with salt for use as a table condiment.; The ground and dry-roasted fruit is an ingredient of the Chinese 'five spice powder'.

Habitat & North American Range

Scrub and hedges in hills and mountains in Japan. (Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)