Timut pepper, also known as Timur pepper, is a spice native to the Himalayan region, particularly Nepal. It comes from the fruit of the Zanthoxylum armatum plant,
which is a member of the Rutaceae family, related to Sichuan pepper.
Timut pepper is known for its unique, pungent flavor profile. It has a citrusy, lemony note with a touch of heat and a slight numbing effect, similar to Sichuan pepper.
Its flavor can be quite intense, so it's used sparingly in dishes. It's often used in Nepali cuisine and can add a distinctive zing to sauces, soups, and marinades.
When using Timut pepper, it’s usually ground and added towards the end of cooking to preserve its aromatic qualities. It pairs well with a variety of dishes,
especially those featuring meat or robust vegetables.
