Korean spice
The Korean spice sancho (산초, 山椒) is made from Zanthoxylum schinifolium , which is less bitter than chopi made from Zanthoxylum piperitum . In Korean cuisine , sancho is often used to accompany fish soups such as chueo-tang .
References
"Szechuan Peppercorns" . CooksInfo.com . 17 June 2020. Retrieved 15 October 2020.
Gowman, Philip (5 December 2016). "In praise of Sancho and Flat Three" . londonkoreanlinks.net . Retrieved 15 October 2020.
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