Timut pepper [organic]
Timut pepper is also called grapefruit pepper because of its lemony, tart aroma. It is actually a citrus plant and therefore a pepper substitute. The special thing about it is its fresh, fruity aroma and the slightly numbing effect in the mouth.
Timut pepper [organic]
Timut pepper is also called grapefruit pepper because of its lemony, tart aroma. It is actually a citrus plant and therefore a pepper substitute. The special thing about it is its fresh, fruity aroma and the slightly numbing effect in the mouth.
Timut pepper is also called grapefruit pepper because of its lemony-tart aroma. It is actually a citrus plant and therefore a pepper substitute. The special thing about it are its fresh, fruity aroma and the slightly numbing effect in the mouth.
Timut pepper only grows wild at 2,000 meters above sea level in the mountains of Nepal. It grows as a shrub or small tree with thorns up to two centimeters long. But not only the harvest is time-consuming but also the further processing steps. The small, black seeds have to be separated from the skins because they taste bitter. Only the peel is used as a spice.
Goes well with Asian cuisine (wok dishes, fried fish, soups and vegetable dishes). For curries, chutneys, with seafood, but also with chocolate desserts, fruit and jams.
Tips: Do not grind but pound in a mortar or cut finely. Try the Timut pepper with gin.
