Zanthoxylum piperitum, also known as Japanese pepper, Korean pepper,[1] sanshō (山椒), and chopi (초피),[1] is a deciduous aromatic spiny shrub or small tree, belonging to the Rutaceae (citrus and rue) family.[2] Natural range spans from Hokkaido to Kyushu in Japan,[3] southern parts of the Korean peninsula,[4] and Chinese mainland.[5]. https://en.wikipedia.org/wiki/Zanthoxylum_piperitum

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of sanshō. It is an ingredient in bitter tincture[ja], and the toso wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol, dipentene, citral, etc.[19][20][21]