Timut pepper

Zanthoxylum armatum

spice

Small dried berries of a thorny Himalayan shrub, a cousin of Sichuan pepper, tasting of grapefruit, which lightly numb the tongue.

Origin

Nepal

Season (United States)

all year round

Preparation

The berries are crushed or ground just before use, a pinch at a time, over fish, fruit or chocolate; the small black seeds, hard and tasteless, are often removed. Its scent is volatile: at the end of cooking, not the start.

Molecules

SanshoolsIn small amounts, not counted Limonene

Did you know?

Its name comes from the Nepali timur; in Nepal, its fruits can be found all year round.