The Korean spice sancho (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]

References

  1. ↑ "Szechuan Peppercorns". CooksInfo.com. 17 June 2020. Retrieved 15 October 2020.
  2. ↑ Gowman, Philip (5 December 2016). "In praise of Sancho and Flat Three". londonkoreanlinks.net. Retrieved 15 October 2020.
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