Timur pepper, quite simply a berry native to the highlands of Nepal and which is an aromatic treasure from Asia, stands out as a versatile spice that can transform your culinary creations. Comparable to the famous Sichuan pepper, it finds its place perfectly in the art of Asian seasoning. In addition, these two peppers complement each other harmoniously and can be substituted for one another with ease. You should know that its subtle aroma makes it ideal for stews and exotic fruit salads. But be careful not to dose too much because if you add too much it will have an anesthetic effect. Like pepper, it’s the dosage that’s everything.

If you are looking for a way to add an exceptional touch to your dishes based on fish, shellfish or scallops cooked in foil, Timut bay is your ally of choice. Its aroma, both intense and unique, gives it the status of a first-rate ingredient for your marinades, whether to enhance tender pieces of beef or juicy pieces of chicken, or to flavor your sauce bases.

In everyday cooking, the Timut berry is added at the last moment, reduced to powder, sprinkled directly on your plates or incorporated into your vegetable preparations, giving it an explosion of flavors. We love it in wok recipes.

Like many peppers and false peppers, Timut berries pair wonderfully with dark chocolate, creating an intriguing and unforgettable combination for your desserts and pastries.

Finally, if you want to surprise your guests and add an exotic note to your fruit salads, simply add a very small quantity of Timut berry to awaken their taste buds with a slight kick.

You can make a candied lemon with it. The citrus fruits you will trail in this recipe come from the bay. 

Don't hesitate to add a little long red Kampot pepper to your recipe, it's a perfect match. 

On our blog, you will discover more than 2,000 years of history with the timut berry, why they are essential to Nepalese cuisine and one of the essential components of creative cooking. Because it is in revisited traditional cuisine that you will be able to discover its full potential. 

One thing to know is that this berry will have a hard and bitter seed and we only eat the pericarp of the berry.

This berry which comes from a wild universe in the mountain range of Nepal will take your taste buds on a journey. 

Above all, don't forget that the timut berry does not resist heat, we advise you to add it at the last moment of cooking. 

For sweets, timur berries will enhance fruit and chocolate desserts.

Make a fruit salad, fried mango and pineapple and also a good strawberry salad. 

But it’s in chocolate mousses and chocolate fondants that we love it. 

It is a berry that is also used in the starter and main course.

Now flavor your dishes, infuse, crush, put into powder on meats, fish this bay of the Mahabharat mountain range. It is the benchmark in revisited traditional cuisine.