Kinome

Zanthoxylum piperitum

herb · leaf

Young leaves of the Japanese pepper tree, laid on a dish for their citrus scent and slight tingle.

Origin

Japan and Korea

Season (United States)

April to June

Preparation

They are placed raw, at the last moment, one or two per serving: cooking makes them lose their aroma.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll · Sanshools

Did you know?

They are clapped between the palms before serving: the shock releases the aroma.