Timut Pepper

Timut pepper, the Nepalese grapefruit pepper with a tingling heat

Timut pepper is a Nepalese pepper speciality and a variety of Szechuan pepper. Its unmistakable aroma is strikingly reminiscent of fresh grapefruit, followed by the typical, slightly tingling heat of the Szechuan family. We pack it gently in our workshop in Klingenberg am Main. It is best crushed in a spice grinder or finely chopped with a knife so the strong, citrus aroma can spread well.

How to use

Indispensable for Asian cooking. The perfect seasoning for wok dishes, fried fish, soups and vegetable dishes. The grapefruit note also goes wonderfully with seafood, white meat, dark chocolate and even desserts. Add it only at the end over the finished dish.

Important: store dry, cool and dark and well sealed. It is best to buy it whole and crush it only just before use so the volatile citrus aroma is preserved.

Pan-fried salmon with Timut pepper in 3 steps

1. Salt the salmon fillets and fry crisp on the skin side, then turn and cook until just done.
2. Coarsely crush the Timut pepper fresh.
3. Drizzle the salmon with a little olive oil, scatter with the Timut pepper and serve with a squeeze of lime.

At a glance

• Nepalese Timut pepper (grapefruit pepper)
• Intense citrus and grapefruit note with a tingling heat
• A variety of Szechuan pepper
• Workshop quality from Klingenberg am Main
• Without flavour enhancers, anti-caking agents and additives

Goes well with

From the same family come the green Szechuan pepper and the red Szechuan pepper. For a fruity pepper blend with citrus notes, our Sieben is first choice. You'll find more in our pepper collection.

Frequently Asked Questions

What does Timut pepper taste like?
Intensely of fresh grapefruit, with citrus and floral notes and a slightly tingling heat that is typical of the Szechuan family.

Timut pepper or Szechuan pepper?
Both belong to the same family and tingle on the tongue. Timut pepper has a pronounced grapefruit note, the green Szechuan pepper is more lime-fresh and sharper in its tingle. For citrus fruit choose Timut, for an intense tingle the green Szechuan pepper.

Is Timut pepper hot?
Only mildly hot. The grapefruit aroma is in the foreground, the tingling heat is subtle and pleasant.

What do I use Timut pepper for?
For wok dishes, fried fish, seafood, white meat, soups and vegetables. Also exciting on chocolate desserts and fruit salad.

Should I grind it?
It is best to coarsely crush or finely chop it just before serving so the volatile citrus aroma develops fully.