• Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
  • Timut Pepper - Nepal
Timut Pepper - Nepal

Timut Pepper


This Timut pepper from Nepal offers magical notes of grapefruit and yuzu on a woody and floral background. An incredible length in the mouth. Selected during my travels in the foothills of the Himalayas.

Choose your packaging :
  • 50g
  • 100g
  • 250g
  • 500g
  • 1kg
  • 5kg
In Stock

  • Gift on each order Gift on each order
  • Carefully packed parcel Carefully packed parcel
  • Free delivery by DHL from 199€ Free delivery by DHL from 199€ In all Europe
Kitchen association

Meat, Fish, Vegetables, Egg dishes, Fruit and chocolate desserts.


Freshness packet - DUO 12/2025

Origin - Plantations

Nepal - Langtang, Surkhet.

« A Timut pepper of a rare quality for an olfactory firework. My love at first sight! »
Discover also
Learn more

What is Timut pepper?

"After several months in Nepal, I suggest you discover a magic pepper!"

Timut Pepperis part of the great Zanthoxylum family, which makes it a cousin of Sichuan Pepper and Sansho Pepper. It is actually a fake pepper.

This wild pepper grows on a rustic tree, a distant cousin of the lemon tree. It appreciates the climate of the mountains and the poor soils. It is in the Mahabharat mountain range that it is most present.

Less acidic than its counterparts of the Sansho family, it nevertheless offers a nice length in the mouth. On the nose, one can already perceive its strong notes of grapefruit and yuzu, accompanied by a floral touch on a background of exotic fruits.

The Timut pepper berries are distinguished by their red colour as well as their bumpy pericarp. They measure about 0.5cm in diameter.

David Vanilla's choice: I have chosen to present this pepper from Nepal for its rare aromatic qualities. Intense and tangy, it will awaken your cooking.

The harvest of Timut pepper

Timut pepper is harvested from August to October. The pepper is dried in the sun before being stored in granaries to finalize the drying process for about twenty days. Once dry, it is cleaned of its thorns and only the most beautiful berries will be preserved.

The shrub on which Timut pepper grows is found at high altitude, more particularly between 800 and 3,000 metres. Its fruits are harvested by local farmers who, at the same time, also grow barley and rice. Some also raise livestock.

If the harvest of Timut pepper is often added to another agricultural activity, it is because the shrubs are difficult to access and quite rare. A farmer who would like to make it his main activity would have to travel through several valleys and districts to be able to harvest enough of this rare pepper to make a living exclusively from his crop.

Did you know that? The young shoots of the Timut pepper bush are eaten fried and are a common ingredient in Nepalese cuisine


The differences between real and fake pepper

Although it is a fake pepper, Nepal Timut pepper is probably the best pepper in the world. In fact, what distinguishes a real pepper from a fake pepper is not its quality, but the medium on which it grows. A real pepper comes from a creeper, while a false pepper grows on a tree or shrub.


The origins of Timut pepper

At present, there are no documents or accounts that would allow us to date exactly the man's first encounters with Timut pepper.

However, it has been part of the Indian pharmacopoeia for over 5,000 years. This Nepalese pepper is one of the main ingredients in Nepalese cuisine, especially in the Terai region, where Buddha was born.


Nepal's Timut Pepper Today

If you visit Kathmandu, go to the markets. There you will find many stalls where different grades of Timut pepper are displayed. Today, Timut pepper has conquered many great chefs.

Did you know that? Timur" means "red pepper" in Nepalese.

Other uses of Nepalese pepper

Nepal Timut pepper has some health benefits. In particular, it has been used in Ayurvedic medicine for over 5,000 years. It is named by the followers of this medicine "Tejpal".

The Timut pepper has properties:

  • Toning
  • Anti-infectives
  • Anti-inflammatories

It also helps to bring down the fever.


How to use Timut pepper in cooking?

Timut Pepper will be the ideal condiment for all your dishes, from the starter to the dessert. All the more so as you can use it in the form that suits you best: it gives a brilliant fragrance to dishes whether it is crushed, ground, grilled or even infused!

So please your taste buds and those of your guests with this incredible berry!

It goes perfectly with red meats such as beef or duck. It is excellent on carpaccios.

It also brings flavour to seafood products: scallops, seafood..

Finally, Nepal pepper is excellent with vegetables and is a great alternative to Sichuan pepper, especially in Asian cuisine.

Tip: To preserve all its aromas, I advise you to crush or grind your Timut pepper when you use it. You can also grill it to exhale its aromas.

Our recipe ideas with Timut pepper

Would you like to find out what I think is probably the best pepper in the world? In that case, here is a menu where it will be able to express all its tangy aromas.

The starter: Pan-fried scallops with Timu pepper

A seafood entrée worthy of your festive dinners! Here, salt and pepper your scallops before frying them for 30 seconds on each side in hazelnut butter. If you wish, add vanilla too, for an original starter with exotic flavours.

The dish: Peppered Filet Mignon

Beef lovers will appreciate the combination of red meat and Timut pepper. This Nepalese pepper has the advantage of holding well during cooking. I therefore invite you to pepper and salt your piece of meat before roasting it in butter. A delight served with green vegetables.

The dessert: Spicy passion fruit

Ideal to spice up a fruit salad,the tangy flavours of Nepal Timut pepper combine wonderfully with exotic fruits. Here, we have chosen mangoes, but grilled papaya or pineapple will also be sublimated by this rare pepper.


How to store Timut pepper?

To preserve your Timut pepper, choose a dry place, away from the light. A ceramic pepper pot is the perfect container.

462 Items

Data sheet

View the trust certificate
  • For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
  • No inducements have been provided for these reviews
  • Reviews are published and kept for a period of five years
  • Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
  • The reasons for deletion of reviews are available here.

4.9 /5

Based on 284 customer reviews

  • 1
  • 2
  • 3
  • 4
  • 5
Sort reviews by :

Hanen M. published the 09/06/2021 following an order made on 01/06/2021


J'ai testé en très petite dose pour en sentir l'effet mais j'ai senti un goût poivré citronné qui est original pareil produit bien emballé proprement

Nicole P. published the 08/06/2021 following an order made on 31/05/2021


Pour l'instant c'est le numéro 1 !!!

Jean-Jacques V. published the 07/06/2021 following an order made on 28/05/2021


pour ses aromes

Séverine J. published the 03/06/2021 following an order made on 25/05/2021


Produit de très bonne qualité

philippe Jean B. published the 02/06/2021 following an order made on 25/05/2021


Très bon poivre

Laurent G. published the 27/05/2021 following an order made on 12/05/2021



Aurelien L. published the 26/05/2021 following an order made on 13/05/2021



Annie A. published the 16/05/2021 following an order made on 23/03/2021


bon produit

Sandra Z. published the 14/05/2021 following an order made on 25/04/2021


Je n'arrive pas à le moudre donc à mon avis ça s'utilise entier dans des sauces ? J'aime beaucoup mais attention à ne pas le croquer, ça anesthésie un peu le bout de la langue.

Guillaume L. published the 13/05/2021 following an order made on 03/05/2021


Produit de parfaite qualité



Filet mignon with vanilla
Filet mignon with vanilla Lire la recette
Saint Jacques with vanilla and its duo of rare peppers
Saint Jacques with vanilla and its duo of rare peppers Lire la recette
Chicken Teriyaki and Tagliatelle
Chicken Teriyaki and Tagliatelle Lire la recette
Indian Fish Curry
Indian Fish Curry Lire la recette