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Sansyo Peppers offer refreshing scent of citrus fruits and an exciting spicy tingling on your tongue. It is a particularly versatile spice with different parts of the plant available to chefs during every stage of growth. The young buds can be picked from spring through autumn while the tree still has leaves. The flower goes exceptionally well with grilled fish. After drop of blossoms, the lime green immature berry can be used for dishes boiled in soy sauce, cooked with dried young sardines, or pickled. The mature berry is dried and ground into fragrant powder.