Sancho (spice) explained

The Korean spice sancho (Korean: 산초, 山椒) is made from Zanthoxylum schinifolium, which is less bitter than chopi made from Zanthoxylum piperitum.[1] In Korean cuisine, sancho is often used to accompany fish soups such as chueo-tang.[2]

Notes and References

  1. Web site: 17 June 2020 . Szechuan Peppercorns . CooksInfo.com . 15 October 2020.
  2. Web site: Gowman . Philip . 5 December 2016 . In praise of Sancho and Flat Three . londonkoreanlinks.net . 15 October 2020.

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