Timut Pepper

Produit livré en sachet refermable 

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Uses in Cooking:

The aroma of this rare pepper is already exceptional, with its powerful citrus and lemon notes! On the palate, these notes are the first to emerge, followed by earthy and peppery aromas, creating a surprising numbing sensation on the taste buds, similar to its cousin, Sichuan pepper.

It pairs wonderfully with all kinds of fish, shellfish (like langoustine and lobster), mollusks (like scallops), but also with chocolate desserts, ice creams, fruit salads, and exotic cocktails.

It should obviously be ground in a mill or crushed in a mortar just before use.

Who am I?

Origin: Nepal

Scientific name: Zanthoxylum armatum

Nicknames: Grapefruit pepper, lemon pepper

Timut pepper is harvested in the Himalayan mountains of Nepal. In fact, it does not belong to the "true" peppers (Piper nigrum), even though the name might suggest otherwise. It is actually related to Sichuan pepper. Like Sichuan pepper, it belongs to the Rutaceae family, which includes trees and shrubs from temperate regions, including all citrus fruits!

Its berries are also very similar to Sichuan pepper, but darker in color, leaning towards black.

And like Sichuan pepper, only the empty husk of these small fruits is consumed, which split open to release their single shiny black seed that is not eaten (or is eaten as little as possible, since some always hide in the husk!), as it is hard and lacks flavor. A good Timut pepper should therefore contain as many empty husks and as few seeds as possible!