Magic notes of grapefruit, yuzu on a woody and flowery background. An incredible length in the mouth. Selected during my travels in the foothills of the Himalayas.
A pepper of a rare quality that enhances our recipes. If you don't think you know how to use it, when you discover it, it will be obvious
Food pairing: Meat, fish, vegetables, egg dishes, fruity and chocolate desserts
Packaging: 20g resealable bag - aroma preservation.
Origin - Plantations: Nepal - Langtang, Surkhet
"An olfactory firework display, my love at first sight"
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After several months in Nepal, I suggest you discover a magic pepper.
It is rounder and less acidic than its cousins in the Sansho family, which makes it even more enjoyable on the palate and powerful. On the nose, we can already perceive its strong notes of grapefruit and yuzu, accompanied by a floral hint on a background of exotic fruits.
Once in the mouth, we find a very delicate taste diffusion mixing fruits, flowers and a slight spiciness that triggers a pleasant sensation of numbness. This kind of sensation is found in other pepper varieties such as Japanese Sansho Pepper.
Timut Pepper is part of the large Zanthoxylum family, which makes it a cousin of Sichuan Pepper and Sansho Pepper. It is actually a fake pepper. It grows wild on a hardy shrub (distant cousin of the lemon tree) that particularly likes the mountain climate, where the air is purest and the soil rather poor. The Mahabharat mountain range is his favourite place.
This shrub is found at altitudes ranging from 800 to 3,000 meters and its fruits are harvested by a few farmers in parallel with their rice, barley and livestock crops. These plantations are generally difficult to access and it is necessary to travel through entire valleys and several districts if you want to collect a large quantity
In Nepal, its plantations are often very scattered and its cultivation is much more difficult than other peppers
. The harvest is from August to early October. Unnecessary young shoots, without fruit, are harvested by producers for consumption in frying or sautéing. The harvested pepper is dried in the sun and then in the attics for 15 to 20 days.
Once the drying is complete, Timut Pepper is sorted to remove the many thorns, clean as much of its seeds as possible in order to keep only the most beautiful berries.
Although this bay is a great success throughout the Asian continent, it remains one of the essential elements of Nepalese cuisine.
Timut Pepper has an incredible length in the mouth that will leave a fresh and acidic scent.
To get the most out of its aromatic palette, take care to crush or grind your Timut Pepper at the last minute.
You can also grill it quickly (no more than one or two minutes) to release its flavours.
This Nepalese pepper is easily passed through a quality mill. Choose a ceramic mill if you have one
Timut Pepper will be the ideal condiment for all your dishes, from starter to dessert. Especially since you can use it in the form that suits you best: it also perfumes dishes brilliantly whether crushed, crushed, ground, grilled or even infused! So please your taste buds and those of your guests with this incredible bay!
Savoury recipes :
Do you want to add an exotic touch to your meats, fish and vegetables? Timut Pepper will perfectly meet the challenge since it is a perfect match for all your salty dishes!
Whether it is red meat such as beef or duck (be careful not to overdose, remember the citrus notes that characterize this pepper) or poultry, Timut Pepper will bring to your palate the best of its wonderful aromatic palette!
You can choose from beef carpaccios, lacquered ducks and other sautéed poultry that will invite you to travel from the first fork in your mouth.
Timut Pepper is very resistant to cooking, so you can also revisit many dishes in sauce by incorporating it, such as in a Burgundy beef, veal blanquette, a Flemish carbonnade or a coq au vin!
Seafood products are also honoured when they are decorated with this Timut pepper! So, whether you plan to prepare a fish in papillote, a seafood platter with a completely new homemade mayonnaise using this pepper, or scallops skewers, add a touch of Timut Pepper to bring them those citrus notes that go so well with their iodized flavor !
Egg dishes and vegetables are not to be outdone! If you crush a little Timut Pepper over your omelette, fried egg or grated carrot salad bowl, a vegetable pan, you will no longer consider these dishes as "simple". Your taste buds will take a one-way trip to Nepal with just a mill tour!
As far as world cuisine is concerned, Timut Pepper will easily find its place in it as a combination or as a replacement for Sichuan Pepper. Thus, all the classic Asian sautéed dishes (poultry, vegetables, and other Chinese noodles) will be a real taste experience. The same goes for Creole cuisine, where the rougail sausage will be a real delight thanks to this bay!
Like its cousin the Sansho Pepper from Japan, Timut Pepper is the one you should try urgently on all your chocolate desserts! Cream, mousse, or other softness will not resist the idea of combining their woody and sweet flavours with the fruity notes of Timut Pepper! Let your guests guess what this secret ingredient is that gives a special flavour to this dessert you've prepared for them... Guaranteed surprise!
It will be the same for all your fruity desserts! Ground in very small quantities on your fruit salads, compotes, pies or fried or roasted fruits, it will diffuse new flavours that will only bluff the gourmands.
If you want to enjoy all the flavours and benefits of this pepper on your sandwiches, as early as breakfast, add a small amount to your homemade jams. A delight that will keep you in shape for the whole day.
In a way, this pepper can be integrated into any sweet preparation, whether it is the device of your cake (chocolate or not), a panacotta, a fruit tart, or even a sorbet: Timut Pepper will deliver the essence of its aromatic palette.
You can freely combine it with cinnamon, cardamom or tonka beans.
Let your creativity run wild and enjoy new taste experiences with Timut Pepper.
ORIGIN AND HISTORY OF TIMUT PEPPER
There are few written records or oral traditions left that would allow us to precisely date the first use of Timut Pepper, either in Nepal or in other countries.
The only information we have is that this false pepper is an essential element in Nepalese cuisine, particularly in the Terai region (Buddha's birthplace), and that it is systematically found on the market shelves of Kathmandu.
From an etymological point of view, the word "timur" means "red pepper" in Nepalese and all the spices that could be related to pepper are labelled with this designation.
Nowadays, Timut Pepper has become a must for fine gourmets, as well as for great chefs around the world
OTHER USES OF TIMID PEPPER
Timut Pepper can be used with most of your dishes, in many forms.
But did you know that it also has many health benefits?
The Indians have been aware of this for more than 5000 years, thanks to traditional medicine from Kerala: Ayurveda. This medicine, which calls Timut Tejpal Pepper - uses this berry to cure stomach aches and toothache and other mouth aches...
It is also attributed with tonic properties that will fight against various types of fatigue, anti-infectives, anti-inflammatory (especially against joint pain). It would also help to relieve feverish conditions.
Lionel K. published the 10/12/2019 following an order made on 29/11/2019
conforme à mon attente, produit top comme d'habitude ...
Anita D. published the 08/12/2019 following an order made on 30/11/2019
Camille G. published the 03/12/2019 following an order made on 24/11/2019
Odeur alléchante, j'ai hâte de goûter!
HELENE D. published the 02/12/2019 following an order made on 22/11/2019
Poivre d’une grande qualité gustative
Sylvie D. published the 29/11/2019 following an order made on 22/11/2019
tres agréable en bouche
Arnaud M. published the 21/11/2019 following an order made on 14/11/2019
Note sur l'emballage : parfait.
Murielle B. published the 15/11/2019 following an order made on 05/11/2019
Succulent dans une mousse au chocolat avec en plus un peu de fève de tonka. Un régal
Jocelyne L. published the 30/10/2019 following an order made on 21/09/2019
beaucoup de finesse et d'équilibre pour ce goût poivré/citronné
Helene M. published the 24/10/2019 following an order made on 18/10/2019
Extra comme oivre