Part of the problem with the English translations is this ambiguity. Sansho comes from a different species (Zanthoxylum piperitum) of the same genus, native to

Part of the problem with the English translations is this ambiguity. Sansho comes from a different species (Zanthoxylum piperitum) of the same genus, native to Japan and Korea. The flavor is different, but reminiscent. I keep both sansho and red Sichuan peppercorns for use in different dishes.