Timut pepper comes in the form of a dark brown husk containing a black berry that is sometimes detached from the husk. It resembles Fagara (also known as Sichuan pepper), and it is also a «false pepper» that grows on the Zanthoxylum armatum shrub. However, its color is different, as are its citrus notes, which lean more toward grapefruit than lemon. In fact, it’s often called «grapefruit pepper» in cooking.

Like its Sichuan cousin, Timut pepper also has that slightly numbing quality and delivers an explosion of freshness on the palate. Complex, floral, and potent, this pepper really shines in fruit- or chocolate-based desserts. But it’s also ideal with seafood, especially raw fish.

Ground Timut pepper is produced by grinding; it comes in the form of a fairly coarse, brown powder.

Did you know? Native to Nepal, timut is used in Indian medicine for its anti-inflammatory properties. Like cloves, it is particularly effective at soothing mouth sores.

Origin and Quality

Nepal.

States and Conditions

Whole or ground, in 5- to 25-kg bags