Timut Pepper

Timut pepper, the Nepalese grapefruit pepper with a tingling heat

Timut pepper is a Nepalese pepper speciality and a variant of Szechuan pepper. Its unmistakable aroma is strikingly reminiscent of fresh grapefruit, followed by the typical, lightly tingling heat of the Szechuan family. We pack it gently in our workshop in Klingenberg am Main. Best crushed in the spice grinder or finely chopped with a knife, so the strong, citrusy 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 excellently with seafood, light meat, dark chocolate and even desserts. Add only at the end over the finished dish.

At a glance

• Nepalese Timut pepper (grapefruit pepper)
• An intense citrus/grapefruit note with a tingling heat
• A variant of Szechuan pepper
• Workshop quality from Klingenberg am Main
• Without 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 the first choice. You'll find more in our pepper collection.

Frequently Asked Questions

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

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

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

Should I grind it?
Best to coarsely crush or finely chop it only just before serving, so the volatile citrus aroma fully unfolds.