Homemade Zanthoxylum Powder: Distinguishing from Sansho and Proper Storage
Making Fresh Zanthoxylum Powder at Home: Clearly Differentiate Sansho and Zanthoxylum, and Learn How to Store It Properly
Introducing how to make fragrant zanthoxylum powder using fresh zanthoxylum berries picked directly from nearby trees. In spring, we also made delicious jangajji (pickled vegetables) with young zanthoxylum leaves. Sansho and zanthoxylum are distinct plants, and many people confuse them. The aromatic powder commonly found in restaurants serving chueotang (loach stew) is indeed zanthoxylum powder. While zanthoxylum seeds can be used to extract oil, this recipe focuses on making zanthoxylum powder from the husks of the seeds. Zanthoxylum, with its spiky leaves, is also excellent for making jangajji with young leaves in the spring. Make delicious zanthoxylum powder at home with a freshness and depth of flavor incomparable to store-bought products.
Main Ingredients
- Fresh Zanthoxylum Berries
Cooking Instructions
Step 1
First, let’s look at the characteristics of zanthoxylum berries. As you can see in the photo, zanthoxylum has thorns on both sides of the stem, and the leaf edges are serrated like saw teeth. Harvest a suitable amount of these ripe zanthoxylum berries.
Step 2
The harvested zanthoxylum berries cannot be used immediately. Dry them thoroughly in the sun for several days. Once sufficiently dried, the berry shells will naturally open, revealing the seeds inside.
Step 3
When the berry shells open, remove the hard stem parts where the berries were attached. Then, carefully separate the black seeds from the shells.
Step 4
If the zanthoxylum berries are well-dried, gently rub them in a sieve. This will make it easier to separate the shells from the seeds, allowing for efficient separation.
Step 5
The black kernels in the photo are the seeds. Zanthoxylum seeds can be used to extract oil, but if you have a small amount, it’s best to discard them. This is because if oil is extracted and then made into powder, it can develop an unpleasant odor over time. What we will use is the seed husk part.
Step 6
The thin husk part that enclosed the seeds, shown in the photo below, will be the raw material for our fragrant zanthoxylum powder. The aroma of this husk is the essence of zanthoxylum powder.
Step 7
Now it’s time to grind these zanthoxylum berry husks into powder. If you have a large quantity of berries, using a blender or grinder can be convenient. However, grinding with a mortar and pestle, a traditional method, will bring out more of the unique zanthoxylum aroma, making it far superior. Grind it with care and dedication.
Step 8
The zanthoxylum powder ground at home might have a coarse texture. If you prefer a finer powder, sift the ground powder through a fine sieve. This will result in a smoother textured zanthoxylum powder.
Step 9
And here you have it – a wonderfully aromatic zanthoxylum powder! The process of picking and drying the zanthoxylum berries can be quite labor-intensive, and if you don’t have many berries, you might feel a bit disappointed. However, seeing the finished product made with such care will bring a sense of accomplishment.
Step 10
Homemade zanthoxylum powder boasts a fresh and deep aroma that cannot be compared to store-bought products. The best way to store the finished powder is to seal it completely in an airtight zip-lock bag (preferably one used for kimchi or from the refrigerator section) and then place it in another airtight container in the refrigerator. When you need to use it, take out only a small amount and immediately seal the container tightly again. This method will allow you to enjoy the fragrant zanthoxylum aroma for a full year, just like when it was freshly made.
