Timut pepper 100g
CHF10.00
Tax included
From the same family (Xanthoxylum) as Sichuan peppers, Timut or Timur pepper, is also called grapefruit pepper because of its powerful scent of citrus and flowers.
Fine and subtle aroma, but is not spicy.
Use: white meats and poultry, minced beef, stews, fish, shellfish, Chinese noodles, wok cooking, sauces, chocolate, fruit salads and desserts. Timur berries enhance fruity desserts.
Decorate your apple, apricot, peach and banana compotes with a little Timut pepper. More original, try flavoring your ice creams and sorbets with it!
Use a few Timur berries to flavor your teas and infusions.
Tip: Crush the grains quite coarsely to create an explosion of flavor in the mouth.
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The plant and its berries are powerful anti-infectives as well as very good anti-inflammatories, especially for joint pain.
Timut is prescribed as an anesthetic mainly for teeth and mouth aches.
Otherwise, it is recommended to relieve feverish conditions and against dyspepsia.
Still in traditional Ayurveda medicine, it is also recommended in cases of fatigue for its tonic properties.
The information contained on this site is never intended to be medical/prescriptive, as it is provided for informational purposes only, and therefore cannot be a substitute for medical advice.
Data sheet
- Origin
- Nepal
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From the same family (Xanthoxylum) as Sichuan peppers, Timut or Timur pepper, is also called grapefruit pepper because of its powerful scent of citrus and flowers.
Fine and subtle aroma, but is not spicy.
Use: white meats and poultry, minced beef, stews, fish, shellfish, Chinese noodles, wok cooking, sauces, chocolate, fruit salads and desserts. Timur berries enhance fruity desserts.
Decorate your apple, apricot, peach and banana compotes with a little Timut pepper. More original, try flavoring your ice creams and sorbets with it!
Use a few Timur berries to flavor your teas and infusions.
Tip: Crush the grains quite coarsely to create an explosion of flavor in the mouth.