Kinome Leaf

Kinome is the Japanese name for the young leaves of the Sansho Pepper or Prickly Ash tree, a stronger relative of Szechuan peppercorns, with all the extraordinary citrusy, minty, clove, pepper flavor and a touch of the mouth-tingling numbness. According to tradition, the leaves must be struck in some way to activate their aroma: sliced, bruised, smacked between the hands…although this is only necessary if you want the scent to really fill the room.

Kinome has a long history of use and admiration throughout Asia, but particularly in Japan and Korea. Both powdered dried sansho peppercorns and fresh kinome leaves are a classic accompaniment to various fish and especially grilled eel, but contrast rich foods particularly well. The dainty compound leaves are slightly glossy, with a delicate curve, lightly serrated edges, and are tender to the bite.

When Kinome begins producing leaves, it is the harbinger of Spring: beautiful, intoxicating scent, but short lived! The Kinome season is only 4-5 weeks long. The flowering period of this plant is also very short but by special request, sansho flowers can be ordered in small quantities.

Type: Compound leaf

Flavor: Citrus, lime, szechuan pepper, clove, mint, numbing

Color: Bright green

Size: 3 - 6 cm

Season: Spring

Storage/Care: Keep refrigerated in a lightly moist environment.

Other names: Prickly Ash, Sansho, Chopi