zanthoxylum seeds (forum)

mcmelb1 starts with ...
Does anyone know where to buy/have Zanthoxylum simulans or Z. piperitum seeds? Would love to buy some.

Time: 21st April 2017 4:51pm

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Linton says...
Freshly harvested Japanese peppers - Zanthoxylum piperitum.

The only problem is I have no idea how to use them. I think they are supposed to be lightly roasted to bring out the flavour, right? Although the flavour is already quite strong when they are fresh like these with an intense spicy, citrusy taste.

I would also like to know if the wonderfully aromatic leaves can used as well, perhaps in cooking. The whole room is filled with the fragrant aroma from just a small handful of leaves.

Please let me know of any good recipes to use them, thanks.

Time: 26th April 2017 2:07pm

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Linton says...
Attention Mcmelb......

You can buy seeds of Zanthoxylum simulans from All Rare Herbs:

https://www.allrareherbs.com.au/product/szechuan-pppper-seed/

Cheers!

Time: 27th April 2017 10:34am

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mcmelb1 says...
Hi Linton,

thanks for the link!

I know for Z. simulans only the casing around the seed is dried and used by the western Chinese.

I read while doing some research on the genus that the leaves of the Z. piperitum are eaten while the leaves of Z. simulans generally are not.
Z. piperitum leaves are commonly eaten by the Japanese and Koreans and they generally pickle, blanch, fry or deep-fry the leaves, so it seems pretty versatile.

Apparently like the Z. simulans, generally only the Z. piperitum fruits (not seeds) are dried and used as a spice - but sometimes they are used whole when unripe by the Japanese in a stew. You should try making something called &quote;Shichimi Togarashi&quote;, it's a seven ingredient chilli powder; and it's actually the stuff you see at Japanese restaurants. They use the stuff on everything, ramen, stews, salads and on plain rice! I think it'd be great to spice up the mayo in potato salad.

https://en.wikipedia.org/wiki/Zanthoxylum_piperitum

Shichimi Togarashi recipe:

https://www.chowhound.com/recipes/shichimi-togarashi-and-nanami-togarashi-10602

Also Linton, I was looking through your Edible's page and saw that you have a Chrysophyllum imperiale. I was wondering how you got a hold of the plant/seeds? Aren't they very rare? Beautiful trees though.

Thanks!


Time: 28th April 2017 9:23pm

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Linton says...
Thanks for the info on preparing the Japanese peppers. Will have to do some experimenting with them now.

To get Chrysophyllum imperiale you will need to go to the Sydney Botanic Gardens shop who sells them from time to time. They have a large fruiting tree growing in the gardens there so they are able to propagate more plants from the seeds.

Bear in mind that they are ultra slow growing and may take 20 years to reach fruiting age.

Time: 30th April 2017 6:09pm

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Original Post was last edited: 30th April 2017 6:10pm

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mcmelb1 says...
Hi Linton,
It's been a while since your post, I forgot to reply!
Do you happen to have any spare seeds or small seedlings of the Zanthoxylum piperitum I could buy?
Did you find any good uses for the seeds?


Time: 23rd August 2017 7:01pm

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Linton says...
Attention mcmelb1...

How you going? All of the Zanthoxylum piperitum seeds I planted last year sprouted, but then all of them died thereafter. I'm not sure why they are so difficult to raise but suspect its probably due to damping off and I don't know how to overcome this problem.

So I don't have any seeds or seedlings at this time. Now I have only the one tree which I repotted today as it's about 1 metre high. I will try to harvest more berries in April and may be able to send you some then if you want to try.

Pics of the Japanese Pepper Tree before potting and after in a larger pot. Cheers!
Pictures - Click to enlarge

Picture: 1
Picture: 2

Time: 23rd January 2018 8:04pm

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mcmelb1 says...
Hi Linton,

I am well, how about you?
Hmm.. Did you keep the seedlings in a greenhouse? Maybe stagnant air was the cause of the dampening off.

I would love some seeds to try and grow!
Your tree is looking great! I must say it's a very attractive tree.

Cheers

Time: 25th January 2018 10:34am

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Linton says...
Thanks your comment. Yes, the Japanese Pepper is one of the favourite trees in my yard. Did you know that a grower in America sells the leaves of Zanthoxylum piperitum to restaurants for 400 US Dollars a pound. Thats roughly equivalent to 500 Aus dollars for 500gms. Cheers!

Time: 30th January 2018 8:07pm

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mcmelb1 says...
Wow Linton that is a lot! I can't say I'm too surprised though; I think it may be the new growth that is picked and used in &quote;Kaiseki&quote; cuisine (seasonal Japanese haute cuisine) as a garnish.

Time: 1st February 2018 12:30am

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Scotchmist says...
Linton... quick question I have a Japanese pepper tree that flowers but has never produced any peppercorns. Do I need a second male tree to produce them? Thanks

Time: 1st October 2019 1:03pm

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Linton says...
Just looked online and according to Google, Zanthoxylum piperitum is dioecious and not self fertile.

Time: 2nd October 2019 8:05pm

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Markmelb says...
But will probably cross with Szechuan pepper which is self fertile? I read Japanese pepper will become self fertile in time

Time: 3rd October 2019 11:24pm

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Original Post was last edited: 3rd October 2019 11:28pm

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oldfolky says...
I’m looking for Z. Piperitum seeds or plants. Sansho pepper is one of my favourite fall rings and I’d love to have the fresh seeds and leaves at home.

Any ideas where to source seeds or plants?

Time: 19th April 2020 8:03am

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Linton says...
Attention oldfolky...
For Sansho tree please send me pm with your email details.

Time: 28th April 2020 8:28pm

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oldfolky says...
Linton

I'm having trouble working out how to pm you.

If you could either message me or teach me how to do it that would be much appreciated.

Time: 29th April 2020 6:12pm

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Linton says...
Just leave a message on my edible page.

Time: 30th April 2020 7:45pm

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Momomo says...
Hi Linton, ur Sansho tree grown from seedlings?
How long does it take if so?
I wish I could buy the tree somewhere in Australia... it seems nowhere sell it!

This tree only the female tree get fruits. And most popular way to consume is the powder made from leaves. Sprinkle on top of Unagi ( eel cooked by Japanese way ) .


Time: 19th May 2020 12:57pm

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Linton says...
Dear Momomo, great to see you are well attuned to the use of the Sansho tree. I never thought about using the powder made from the leaves. But the fresh pungent leaves are highly aromatic with a lemony citrus scent and I love to crush them and put them in a room for freshener.

The seedling tree I have is about 4 years old and I also have a few small 1 yo seedlings pictured. They are dormant now but I will probably offer some of them for sale in Spring when they start growing again. Cheers!
Pictures - Click to enlarge

Picture: 1

Time: 21st May 2020 10:17am

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Momomo says...
Thanks for your reply Linton.
That’s great u grown the Sansho tree from seedlings.
When u sell the plant, can u pls let me know ?
I’m interested!
Thanks:)

Time: 23rd May 2020 2:04pm

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Momomo says...
Just realized the one you are growing is China origin but what I am looking for is japan origin one. Those looks similar but different.
I found the site explaining about how to use fruits of Z. Pepertum just for u to refer. If u use key word of Huajiao, u will get more info..

https://www.malafood.com/en/sichuan-peppers-huajiao


Time: 23rd May 2020 2:32pm

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Lauren says...
Hi Linton,

If you are adventurous in the kitchen, I'd suggest having a look into Sichuanese cooking, where they make liberal use of these peppercorns (once dried, and as you said, roasted before use). A classic dish to start with is Mapo Tofu which gives you a great opportunity to experience the "mala" (numbing-hot) flavor profile of the seed casings. The numbing sensation is unusual, but addicting!

Time: 23rd May 2020 5:10pm

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Lauren says...
Hi Linton, I'm new here and could not get it to work to comment on your personal page so I hope you don’t mind me reaching out to you here. I'm just starting my garden this year and I find your "edible backyard" so impressive - thanks for all the inspiration! I was wondering if you might keep me in mind, too, in the case you do end up selling some of your Zanthoxylum Piperitum seedlings? I'd love to have fresh kinome leaves in the backyard to cook with. :) Thank you!

Time: 15th June 2020 4:33pm

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Linton says...
Thanks for your nice comments. I dont know why you were not able to write a reply on my page. Normally people just write a comment under the relevant plant's description on my edible page but you have to log in first to do that.

In your first message above you talk about Sichuanese cooking so I'm not sure if you are looking for a Sichuan Pepper plant, Z. simulans, or Japanese Pepper, Z. piperitum. I'm growing both but they are still tiny and are dormant now but I will try to let you know once it gets warmer and they are starting to take off again. Cheers!

Time: 18th June 2020 9:25pm

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Kato says...
Hi Linton,
I am also trying to get some kinome/ Zanthoxylum piperitum. Is there still a chance to secure order some for spring? Very hard to find in Australia and i miss flavour very much!
I many hope so :)
Kind thanks
Kato

Time: 30th September 2020 10:18am

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Linton says...
Sorry but only have Zanthoxylum simulans left at the moment. I have more Sansho Pepper Zanthoxylum piperitum seeds sown some months ago but they have not yet germinated and could need longer stratification before they emerge. I will try to let you know once they are up. Please keep in touch Kato so I can give you an update later. Cheers!

Time: 1st October 2020 11:42am

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Kato says...
Hi Linton, thank you, i will check back in later. Kind regards

Time: 18th October 2020 1:58pm

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Stealthflower says...
Hi Linton, if you end up with any more sansho seedlings or seeds, I'd love to join the queue. I've been hunting for plants for years now! :)

Time: 11th July 2021 5:24pm

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Linton says...
Sorry I don't have any seedlings or seeds of Japanese Pepper available at the moment. All of the seeds were sown in pots a few months ago and placed in cold stratification. Now awaiting germination.
To be continued.....

Time: 17th July 2021 8:54pm

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Stealthflower says...
Thanks, Linton! I’ll cross my fingers for lots of happy plantlings.

Time: 19th July 2021 9:56am

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