Timut Bay of Nepal

Harvested in the Nepalese mountains, this berry is also called "grapefruit pepper". Its citrus flavor makes it ideal for flavoring fish, shellfish and chocolate desserts. The extra quality is the best that can exist because it contains only the pericarps. The seed of the timut berry is bitter and has an unpleasant texture in the mouth, which is why it is best not to consume it. Preferably use it when serving or at the end of cooking at a low temperature so as not to alter its aromatic profile.