Timut pepper

Timut pepper is of the Zanthoxylum armatum (or alatum) species. It is a spice widespread throughout Nepal, mainly in Terai, a wetland region in southern Nepal, where it is consumed daily. AND ITS FLAVOR? On the nose, it has a strong grapefruit flavor, hence its nickname grapefruit pepper. We also detect a floral lemony hint with a background scent of exotic fruits. On the palate, the flavor of Timur berry is subtly fruity, delicately floral, with a slight warm spiciness and a very pleasant anesthetic sensation. It has a nice length in the mouth leaving a fresh and slightly tangy scent. AND IN THE KITCHEN? In savory dishes, use Timut pepper to subtly reveal the taste of all your seafood products: all fish, lobster, lobster, scallops, langoustines, cockles, razor clams, oysters. In short, all shellfish! It can also be used in Creole cuisine to flavor coconut chicken or rougail sausage. Note that Timur bay goes very well with duck meat too. It will enhance good red meat but in small quantities. Delicious with a good carpaccio.