Japanese Pepper

Zanthoxylum piperitum is the source of sansho, the citrus-sharp Japanese seasoning made from its split red husks. Japanese Pepper is a slow deciduous shrub of Japan, Korea and northern China, with finely divided aromatic leaves, paired spines at the nodes, and a clean structure that has made it a long-standing bonsai subject.
In the ground it is planted as a culinary hedge and a courtyard shrub, where the leaf scent released on brushing past is as much the point as the crop.
Japanese Pepper is a productive and aromatic hedge for cool-winter climates, and a fine bonsai subject in its own right.