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The Korean '''''sancho''''' ({{lang|ko|산초, 山椒}}) |
The Korean spice '''''sancho''''' ({{lang|ko|산초, 山椒}}) is made from ''[[Zanthoxylum schinifolium]]'', which is less bitter than ''[[chopi]]'' made from [[Zanthoxylum piperitum]].<ref name=graz>{{cite web |date=17 June 2020 |title=Szechuan Peppercorns |website=CooksInfo.com |url=https://www.cooksinfo.com/szechuan-peppercorns |access-date=15 October 2020}}</ref> In [[Cuisine of Korea|Korean cuisine]], ''sancho'' is often used to accompany fish soups such as [[chueo-tang]].<ref>{{cite web |last=Gowman |first=Philip |date=5 December 2016 |title=In praise of Sancho and Flat Three |website=londonkoreanlinks.net |url=https://londonkoreanlinks.net/2016/12/05/in-praise-of-sancho-and-flat-three/ |access-date=15 October 2020}}</ref> |
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==References== |
==References== |
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The Korean spice sancho (산초, 山椒) is made from Zanthoxylum schinifolium, which is less bitter than chopi made from Zanthoxylum piperitum.[1]InKorean cuisine, sancho is often used to accompany fish soups such as chueo-tang.[2]
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