Sancho Peppercorns are the fruit of the Japanese Prickly Ash and have a beautiful aroma of citrus. Depending on how you use it, you can extract different variations of flavor. It can be bloomed in butter or oil, boiled, or for peppercorn fanatics, infused into a pepper water via cold process. Our tip: less is more, as one piece can totally transform your dish. If you're trying out Sancho for the first time, try adding one peppercorn to your rice as it steams, and marvel at the lemony result.