Timut pepper

Ingredient: Zanthoxylum Armatum Origin: Nepal Net volumes and weights: 50ml / 21g / 0.74oz Description: Timut pepper (or Timur) is a "false pepper" originating from Nepal. It is a cousin of Sichuan pepper. The beans are smaller than those of Sichuan and dark, black-brown in color. It gives off a sumptuous fragrance that spontaneously evokes grapefruit. This characteristic and obvious smell makes it nicknamed “grapefruit pepper”. We then discover very fruity notes with incredible touches of passion fruit and a real festival of citrus fruits, orange, lemon and grapefruit which is dominant. It is very floral, with powerful notes of old roses, jasmine and tuberose, with a hint of smokiness and woodiness, it is a real perfume. Its spiciness is close to that of pepper with a slight anesthetic effect. Directions for use: Only the pericarp is consumed, the black seeds it contains are of no interest. You can grind it finely or crush it in a mortar. Its citrus flavor makes it a natural accompaniment to fish. You will use it to wonderfully flavor your carpaccios, tartares and fish ceviches, fish and shellfish broths, shellfish, langoustines, lobster, crayfish, scallops, shrimps, but also with white meats, poultry, pork, veal, duck, lamb, guinea fowl and also with white cheeses and fresh goat's cheese. It goes well with certain vegetables such as carrots or fennel.