Japan pepper

Zanthoxylum piperatum (family Xanthophyllaceae) Commonly known as Japan pepper and grown in Japan and China. Seeds are used as a condiment. 

United States exports of spices in 1992 totaled 87.7 million up from 85.2 million in 1991 (Table 4). Dehydrated onion was the most important export spice product at 36.1 million followed by dehydrated gadic, 7.5 million capsicum peppers, 8.9 million black and white pepper, 5.8 million and prepared mustard products, 4.8 million. Canada, Japan, and Germany are the principal markets for United States spice exports. The production in the United States of temperate 2one spices is increa sing every year some of this output is exported as raw spice. 

Takama F and Saito S. 1974. Studies on the storage of vegetables and fruits II. Total carotene content of sweet pepper, carrot, leek and parsley during storage. J Agric Sci (Japan) 19 11. 

The pungent aroma of wasabi is a result of allyl isothiocyanate162 (138), the enzymatically cleaved component of its precursor sinigrin (139).163 Sansho (Zanthoxylum piperitum) is used in Japan, and its Chinese counterpart -Sichuan pepper (Zanthoxylum similans) — is consumed in some parts of China.164 Shiso Perilla fmtescens) is a herb... 

OAB, MD, Japan Capsici acris fructus Cayenne pepper, Chillies Capsicum frutescens L. Soianaceae... 

The origin of Capsicum annuum (Solanaceae) is said to be South America, and it is widely cultivated from the tropical zone to the temperate zone for the use of its fruits as red peppers. It was introduced into Spain in 1494, and rapidly spread worldwide, being introduced into Japan from Portugal in 1542. 

Though there are many varieties of red pepper (C. amuum), so-called Takano-tsume (C. annuum var. parvo-acuminatum) and Yatsu-busa (C. annuum var. parvo-acuminatum f. erectum) are mainly used and cultivated in Japan. 

Sakai, T., K. Yoshihara, and Y. Hirose Constituents of Fruit Oil from Japanese Pepper. Bull. Chem. Soc. Japan 41, 1945 (1968). 

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