Organic Timur wild pepper

€9.90

Tax included

Often called Timut, it is called Timur in Nepal where we find its origin. This organic pepper harvested wild in the mountains of Nepal develops powerful flavors of grapefruit and exotic flowers.

Its incredible flavor will add remarkable touches to seafood, salads, Asian dishes, chicken, but also desserts and chocolate!

Net weight : 45g
Usage : Fish, Seafood, Desserts, Pastries, Fruits
Label : Organic Agriculture

History

Plant & perfume

This fine and delicious pepper has a spiciness similar to that of Sichuan pepper but much less powerful. Its very particular sensory characteristic with a taste of grapefruit and candied lemon which comes just after the small, slightly spicy notes.

Also called Timut pepper, Timur pepper (Zanthoxylum armatum) is a shrub tree 5 to 6m high that will give berries that strangely resemble tiny kaffir lime. The berry once dried opens in a small lobe revealing the seed. Only the seed coat is kept.

These grapefruit and lemon fragrances are due to a very simple reason: the genus Zanthoxylum belongs to the large family Rutaceae. And the Rutaceaes are simply the citrus family!

Organic Timur wild pepper Max Daumin - History

Benefits

Cooking and Virtue

Timur pepper works great when used to season green vegetables as well as in any dish that requires an exotic, citrusy edge.

In more detail the bay of timut is made for fish, crustaceans, shellfish. Its plampemous citrus notes will perfectly enhance your seafood-based recipes. This pepper easily enhances a fruit salad and will find its place on white meat. It enhances sauces, soups and stews very well. Find recipes with timut pepper in our grimoire.

It also works very well in the sweet chapter: with compotes, jams, cakes, biscuits, chocolates, panna cotta, creams, fruit salads, etc…

Origins

A long journey

With the development of peppers over the past twenty years, the appearance of Sichuan pepper (used in China) in Europe has encouraged interest in berries belonging to the genus Zanthoxylum such as Sancho berry or Timut Bay.

Nevertheless it was classified and "discovered" in 1824 by the botanist Augustin Pyramus de Candolle.In Nepal, its origin, it has been used for centuries in the kitchen, especially in their chutneys .