Net volumes and weights: 50ml / 21g / 0.74oz
Timut pepper (or Timur) is a "false pepper" originating from Nepal. It is a cousin of Sechuan "pepper". The 'Zanthoxylum' family, which is very popular in kitchens today, actually has hundreds of relatives. The grains are smaller than Sechuan and dark, black-brown in color.
It releases a sumptuous fragrance that spontaneously evokes lantana flower and grapefruit. This characteristic and obvious smell makes it nicknamed “grapefruit pepper”.
We then discover very fruity notes with incredible touches of passion fruit and a real festival of citrus fruits, orange, lemon and grapefruit which is dominant. It is very floral, with powerful notes of old roses, jasmine and tuberose, with a hint of smoke and wood, it's a real perfume.
Its spiciness is close to that of pepper with a slight anesthetic effect.
We only eat the pericarp, the black seeds it contains are of no interest. You can grind it finely or crush it with a mortar.
Its citrus flavor makes it a natural accompaniment to fish. You will use it to wonderfully flavor your carpaccios, fish tartars and ceviches, fish and shellfish broths, shellfish, langoustines, lobster, lobster, scallops, shrimp, but also with white meats, poultry, pork , veal, duck, lamb, guinea fowl and also with white cheeses and fresh goat cheese. It goes harmoniously with certain vegetables such as carrots or fennel.
It also has its place in fruit-based desserts, mango, pineapple, oranges and more generally all citrus fruits, strawberries, melon, lychee, passion fruit, apricot and also with chocolate desserts.