Timut pepper Kathmandu BiO mill

This “false pepper” is actually a berry with citrus flavors, more specifically pink grapefruit and yuzu. Floral and tangy, this surprising pepper, characteristic of Nepalese cuisine, goes wonderfully with fish, shellfish, meat, marinades, sauces, stews, pan-fried vegetables, soups. It is ideal for all sweet and savory dishes of Asian cuisine.