Putka

Putka refers to a type of dried flower bud, most commonly those of the *Zanthoxylum piperitum* plant, also known as the prickly ash or Japanese pepper. These small, reddish-brown buds are a traditional ingredient in Korean cuisine. They possess a distinct, pungent aroma and a slightly bitter, peppery flavor with a unique numbing sensation, often described as similar to Sichuan peppercorns.

In Korean cooking, putka is typically used as a spice or flavoring agent. It can be added to stews, soups, and marinades to impart its characteristic taste and aroma. It is also sometimes used in pickling vegetables. The intensity of its flavor means it is often used sparingly, allowing its subtle notes to complement rather than overpower other ingredients. While less common than other Korean spices like gochugaru or gochujang, putka holds a specific place in traditional culinary practices, contributing a complex layer of flavor to certain dishes. Its preparation usually involves drying the buds after harvesting.