Sichuan pepper

Also known as: Chinese pepper; Japan pepper; sansho

A bushy, spiny, deciduous shrub with 15cm-long leaves composed of many oval, aromatic, glossy, dark green leaflets which turn yellow in autumn. The bark and fruit are also aromatic. Sprays of small, yellow-green flowers are produced in early summer, followed by tiny, red fruit that split open to reveal black seeds

Scientific classification

Species: Sichuan pepper (Zanthoxylum piperitum)
Genus: Zanthoxylum
Family: Rutaceae

Fruit are ornamental - not to be eaten. Wear gloves and other protective equipment when handling
Toxicity: Shrubs
Plant type: 1.5-2.5 metres
Height: 1.5-2.5 metres
Spread: Deciduous
Foliage: Bushy
Habit: Autumn · Spring · Summer
Season of interest: Full sun
Sunlight: Information to be completed
Ideal temperature

Sichuan pepper pictures

Distribution of Sichuan pepper

Distribution map

China, Japan, Korea

Information to be completed

Culture

Information to be completed

Toxicity

Fruit are ornamental - not to be eaten. Wear gloves and other protective equipment when handling

Quick identification of Sichuan pepper

Information to be completed

Sichuan pepper care guide

Water evenly until established, tolerate dry ground once fully mature
Watering: Full sun
Sunlight: Information to be completed
Ideal temperature

Watering

Water evenly until established, tolerate dry ground once fully mature

Fertilizing

General woody plant fertilizer one application at early spring each year

Pruning

Little pruning is needed. Remove diseased, damaged, crowded or crossing shoots and unwanted growth. Timing depends on the plant: generally late winter or early spring; plants prone to bleeding and deciduous magnolias need different timing, and deciduous azaleas and lilacs are pruned after flowering.