Species	Common name	Where Found	Use
Zanthoxylum acanthopodium DC.		Laos	Leaves used as condiment.
Zanthoxylum ailanthoides Sieb. et Zucc.	Karasu-zansho	Japan, China, Korea, Taiwan	Leaves are eaten
Zanthoxylum alatum Roxb.	Timbur	China, Taiwan, Malaysia	Fruit, leaves used as condiment.
Zanthoxylum beecheyanum K. Koch.	Hire-zansho	Okinawa	Fruit and bark used as condiment.
Zanthoxylum budrunga Wall.	Clavarier	Asian Tropics	Various parts used as condiment.
Zanthoxylum coreanum Nakai	O-shansho	Korea	Leaves eaten fresh.
Zanthoxylum heterophyllum		Madagascar, Reunion	Fruit, bark used as condiment.
Zanthoxylum nitidum DC	Sung	China, Vietnam	Leaves, seeds used as condiment, made into beverage.
Zanthoxylum oxyphyllum Edgw.	Mezenga	India	Shoots eaten fresh.
Zanthoxylum piperatum DC.	Sansho	Japan, China	Leaves, fruit, bark used as condiment.
Zanthoxylum rhetsa DC	Baharmani	India, Iran, Indonesia	Seeds, rind, bark used as condiment.
Zanthoxylum schinifolium Sieb.	Inu-zansho	Japan, China, Korea	Leaves, fruit eaten fresh
Zanthoxylum senegalense DC.	Senegal prickly ash	Senegal	Fruit eaten fresh, fermented.
Zanthosylum triphyllum Wight		India	Fruit used as condiment.
Zanthoxylum usitatum Lanessak	Xuong	Vietnam	Fruit used as condiment.

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