Sancho (spice)
The Korean spice ''sancho'' () is made from ''Zanthoxylum schinifolium'', which is less bitter than ''chopi'' made from ''Zanthoxylum piperitum''. In Korean cuisine, ''sancho'' is often used to accompany fish soups such as chueo-tang ''Chueo-tang'' () or loach soup is a ''guk, tang'' (soup) made from pond loach, a freshwater fish. * The southwestern Korean city of Namwon is known for its version of the dish. Etymology ''Chueo'' () is a nickname for pond loach, called ''m .... References Spices Korean condiments {{condiment-stub ...
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Zanthoxylum Schinifolium
''Zanthoxylum schinifolium'', also called mastic-leaf prickly ash, is a species of flowering plant in the Rutaceae The Rutaceae is a family, commonly known as the rueRUTACEAE
in BoDD – Botanical Der ...

Zanthoxylum Piperitum
''Zanthoxylum piperitum'', also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō () in Japan and chopi () in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinese Szechuan peppers, which come from plants of the same genus. Names "Japanese pepper" ''Z. piperitum'' is called in Japan, but the corresponding cognate term in Korean, ''sancho'' () refers to a different species, or '' Z. schinifolium'' known as ''inuzanshō'' or "dog sansho" in Japan. In Korea, ''Z. piperitum'' is called ''chopi'' (), with the English common name given as "Korean pepper" by Korean sources. However, in several regional dialects, notably Gyeongsang dialect, it is also called ''sancho'' or ''jepi'' (). "Japanese prickly-ash" has been used as the standard American common name. ...
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Cuisine Of Korea
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 environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations acros ...
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Chueo-tang
''Chueo-tang'' () or loach soup is a ''tang'' (soup) made from pond loach, a freshwater fish. * The southwestern Korean city of Namwon is known for its version of the dish. Etymology ''Chueo'' () is a nickname for pond loach, called ''mikkuraji'' () in Korean. ''Tang'' () means soup. History and tradition As irrigated rice paddies are drained after '' chubun'' (autumnal equinox), chubby pond loaches, ready for hibernation, are easily caught in the ditches dug around paddy fields. ''Chueo-tang'' (추어탕) is often a featured dish in banquets for the elderly. In Hanyang (now Seoul) during the Joseon era, the guild of licensed panhandlers mandated that its members beg only for ''bap'' (cooked rice), not ''banchan'' (side dishes) or ''guk'' (soup). (The practice was intended to maintain dignity and differentiate members from unlicensed beggars.) As an accompaniment to the rice, Panhandlers hunted pond loaches and made ''chueo-tang.'' They were also granted the exclusive r ...
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Spices
A spice is a seed, fruit, root, Bark (botany), bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for exam ...
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