I had fresh Sansho in Japan, it was very good. It was peppery, but in a more subtle way, a little bit like Szechuan pepper, but more green and had a slightly floral aroma to it, and was reminiscent of citrus, with a "salty" lime flavor, and Yuzu or Kaffir lime fragrance, but also half like lemongrass, and slightly sweet.
It would be great for making beef jerky.
You don't want to use too much of it though, it's best mixed with other spices in a smaller amount to add subtle unique flavor.
The berries taste better than the leaves (which can also be used). The seeds are shaken out and removed from the dried berries before use.
Of course like Szechuan pepper, it gives a tingly numbing sensation to the tongue, but it's half as strong. This numbing sensation is a little bit like drinking highly carbonated water while having a device applying high frequency vibration to the tongue, and on top of that pins and needles, but it's not entirely unpleasant. In smaller amounts.
It's "peppery" in both a similar way to Black pepper and hot peppers, but also in its own unique way.
The Japanese sometimes use it in Japanese 5-spice as a condiment to Yakitori, or in the broth of fatty fish dishes, when they need something to "cut through" the fat/richness. (like Saba mackerel)
You need both the male and female plants if you want to get any berries to form, so you'd probably need to grow several seedlings together. (Although the leaves can also be used)