The Korean spice ''sancho'' () is made from ''
Zanthoxylum schinifolium
''Zanthoxylum schinifolium'', also called mastic-leaf prickly ash, is a species of flowering plant in the Rutaceae, the citrus family. Its peppercorns are the source of the spice Sancho (spice) which is used in Korean cuisine.
References
Ext ...
'', which is less bitter than ''
chopi'' made from ''
Zanthoxylum piperitum''.
In
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, ''sancho'' is often used to accompany fish soups such as
chueo-tang.
References
Spices
Korean condiments
{{condiment-stub