The Story
Kinome leaves, also known as sansho leaves or Japanese prickly ash leaves, are the foliage of the prickly ash tree (Zanthoxylum piperitum or Zanthoxylum ailanthoides). These leaves are native to Japan, where they are widely used in culinary applications and traditional medicine.
Typically bright green, these leaves have a distinctive shape with serrated edges. They are small in size, and grow in clusters along the branches of the prickly ash tree. They have a citrusy, aromatic, and slightly peppery taste, often described as a combination of lemon, lime, and mint, with a subtle numbing sensation similar to Sichuan peppercorns.
Kinome leaves are a popular ingredient in Japanese cuisine, where they are prized for their flavour and vibrant green colour. They are commonly used as a garnish or seasoning in various dishes, including sashimi, sushi, salads, soups, and grilled meats. Kinome leaves can also be pickled, dried, or used to flavour vinegars and sauces.
Store in the refrigerator and keep damp.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Kinome leaves, also known as sansho leaves or Japanese prickly ash leaves, are the foliage of the prickly ash tree (Zanthoxylum piperitum or Zanthoxylum ailanthoides). These leaves are native to Japan, where they are widely used in culinary applications and traditional medicine.
Typically bright green, these leaves have a distinctive shape with serrated edges. They are small in size, and grow in clusters along the branches of the prickly ash tree. They have a citrusy, aromatic, and slightly peppery taste, often described as a combination of lemon, lime, and mint, with a subtle numbing sensation similar to Sichuan peppercorns.
Kinome leaves are a popular ingredient in Japanese cuisine, where they are prized for their flavour and vibrant green colour. They are commonly used as a garnish or seasoning in various dishes, including sashimi, sushi, salads, soups, and grilled meats. Kinome leaves can also be pickled, dried, or used to flavour vinegars and sauces.
Store in the refrigerator and keep damp.
