Rice Oil with Green Sansho / Rice Oil with Red Sansho

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This rice bran oil stabilises and enhances flavours making it ideal for delivering aromatic sansho flavours of citrus and herb with a subtle peppery spice to savoury dishes and desserts, either during cooking or as a finishing touch. 

Red sansho has a slightly more floral and rose like quality than green sansho which majors in fruit and herb flavours. Both have the peppery tingle that lasts in the mouth.

Classically paired with freshwater eel (Unagi), sansho is spectacularly versatile and is equally at home bringing floral herb flavours and a long-lasting, warming feel in the mouth to fish, white meat and curries and stews as it is in fruits puddings, cheesecakes. 

Sansho is yet another wonder of Japanese cuisine that has been gleefully seized upon by chefs worldwide. Sansho trees belong to the citrus family, green berries are harvested immature in spring, red are taken in summer when fully ripe. Highly aromatic with notes of lemongrass, fresh lemon, mint and verbena they also have a pronounced pepper element that delivers a unique spiciness to the mouth that tingles and lingers. This has the effect of holding flavours in the mouth for varying lengths of time depending on the quantity of sansho that is used. 


 

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