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.
Pairings in the kitchen: Meat, fish, vegetables, egg dishes, fruity and chocolate desserts
Origin: Nepal - Langtang, Surkhet
Packaging: 20g fresh sachet.
"A Timut pepper of a rare quality for an olfactory firework. My love at first sight!"
Warning: Last items in stock!
"After several months in Nepal, I suggest you discover a magic pepper!"
Timut Pepper is 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 mountain climate and 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 hint on a background of exotic fruits.
Timut pepper berries are distinguished by their red colour as well as their bumpy pericarp. They measure about 0.5cm in diameter.
David Vanille's choice: I have chosen to present this pepper from Nepal for its rare aromatic qualities. Intense and tangy, it will awaken your cooking.
Timut pepper is harvested from August to October. The pepper is dried in the sun before being stored in attics to complete 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 altitudes, particularly between 800 and 3,000 meters. 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 a sufficient quantity of this rare pepper to live 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.
Although it is a false pepper, Nepal's 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.
Currently, there are no documents or stories that could allow us to date exactly the first encounters of the man with Timut pepper.
However, it has been part of the Indian pharmacopoeia for more than 5,000 years. This Nepalese pepper is one of the main ingredients in Nepalese cuisine, especially in the Terai region, where Buddha was born.
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.
Timut pepper from Nepal has some health benefits. In particular, it has been used in Ayurvedic medicine for more than 5,000 years. It is named by the followers of this medicine "Tejpal".
Timut pepper has properties:
It also helps to bring down the fever.
The 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 will give a brilliant flavour to any dish, 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 can also add 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.
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.
A seafood starter 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.
Beef lovers will appreciate the combination of red meat and Timut pepper. This pepper from Nepal 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.
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.
To preserve your Timut pepper, prefer a dry place and away from the light. A ceramic pepper pot is the perfect container.
Alain G. published the 24/08/2020 following an order made on 28/07/2020
j'utilise depuis pas mal d'année ce poivre aux saveurs d'agrume (pamplemousse). exceptionnel
Philippe D. published the 24/08/2020 following an order made on 13/08/2020
Les notes de pamplemousse et de yuzu sont extraordinaires
Leslie D. published the 24/08/2020 following an order made on 13/08/2020
J'adore ce petit goût d'agrumes.
Adélia M. published the 20/08/2020 following an order made on 06/08/2020
Yves Jean B. published the 20/08/2020 following an order made on 22/07/2020
Nicolas B. published the 19/08/2020 following an order made on 23/07/2020
À la hauteur de mes attentes
Kimo B. published the 11/08/2020 following an order made on 25/07/2020
Moins de puissance que les poivres Timut que j'ai utilisé précédemment
Comment from David Vanille the 12/08/2020
Bonjour Kimo, N'hésitez pas à me faire des parvenir des échantillons de poivre plus intenses que celui ci svp. J'ai été au Népal plusieurs années de suite et connais bien les différents Timut. Je demande qu'a apprendre si vous pensez avoir un poivre plus fort en amplitude :-) Cordialement, David
Comment from Kimo B. the 13/08/2020
Bonjour, j'avais acheté ce poivre sur le marché de Fontainebleau par un gars qui venait d'Orleans, je n'ai jamais retrouvé sa trace. Le poivre Timut était plus prononcé sur l'arôme d'agrume, si il réapparait sur le marché un jour, je vous prendrais un échantillon. L'équilibre était ressemblait plus à votre poivre Sancho, tout en ayant les arômes typique du Timut.
Louis Jean B. published the 09/08/2020 following an order made on 21/07/2020
Conforme aux informations,
Monique M. published the 09/08/2020 following an order made on 23/07/2020
parfum original pour du poivre !!! très agréable surprise