Zanthoxylum alatum

Timut is a Nepalese peppercorn, from the same family as Sichuan pepper. It can be found in the markets of Kathmandu where it is sold by farmers who collect it in the mountains of Nepal.

In addition to the similar appearance, timut, like Sichuan peppercorn, has the ability to numb the tongue for a short time, only that timut has a very pronounced citrus aroma similar to grapefruit and lemon.

Timut is said to have a beneficial effect on the spleen and stomach, lowers blood pressure, acts as a diuretic and has bactericidal and fungicidal effects.

FLAVOR

Timut has a mild, lemon-icy taste that stays in the mouth for a few minutes, and has an anesthetic effect. It smells like citrus, primarily grapefruit.

USED ARE dry berries.

PURCHASE AND STORAGE

Timut peppercorn is sold whole or ground in Asian markets and in specialized spice shops.

Split berries retain their scent longer than powder; store in a closed container.

USE IN COOKING

In Nepal, it is used in the traditional thukpa dish, with garlic, ginger and red onion.

It is excellent for preparing fish and meat, and many people also use it with chocolate and grapefruit.

It can be used in cocktails, such as gin tonic, for decoration and flavor enhancement.

GOOD WITH all seafood, vegetables, marinades for chicken, duck, daal, chocolate, fruit and jams.