NEPAL TIMUT PEPPER

Timut pepper originates from the mountainous regions of Nepal and belongs to the Zanthoxylum family. Often confused with Szechuan pepper, it nevertheless possesses its own distinct profile. While both are known for their tingling, numbing sensation, Timut pepper is characterized by its pronounced citrus notes. In Nepal and Tibet, it is an integral part of traditional dishes and is also known as "green Szechuan pepper."

Citrusy, floral, fruity and slightly spicy, with a mild, tingling effect.

Ideal for refining Asian and Tibetan dishes, but also suitable for sauces, marinades, meat and vegetable dishes. Particularly harmonious with fish or poultry, where its fruity notes and mild spiciness come to the fore. When heated, it unfolds its full aroma and provides a unique taste experience.

In the West, Timut pepper is often marketed as Szechuan pepper, as both come from the same plant genus. While red Szechuan pepper is stronger and more bitter, Timut pepper offers a milder, fruitier alternative with a distinct citrus note.