Timut Pepper Nepal

Timut pepper or Timur berry is a rare and extraordinary pepper. Timur Bay is surprising on the palate with notes of citrus and more specifically pink grapefruit. A culinary invitation to make fish and salad. In a 30g bottle of Timut Nepal pepper or a 120g and 500g sachet. Buy the best timut pepper at the best price per kilo.

Pepper power: 9/10
Main Notes: Citrus and pink grapefruit notes
Use: Salads, meats, fish, vegetables, fruity and chocolate desserts and Asian cuisine
Origin: Nepal - Himalayan foothills

Timut pepper of a rare quality that will transform your creative cuisine into a firework of intense flavors. Buy timut pepper from Nepal at Comptoir de Toamasina at the best price per kilo.

Packaging

Reference PDTN30

€5.28

Citrus Flavors

Intense notes of pink grapefruit and yuzu for incomparable freshness in your cooking.

Nepal Origin

Hand-picked in the wild high plateaus of Nepal (Surkhet and Langtang).

Absolute Versatility

Complements seafood, white meats, dark chocolate desserts, and craft cocktails.

Comparative Sensory Analysis

Timut vs Sichuan vs Sil-Timur

One berry, two relatives, one important distinction

Citrus · Pink Grapefruit

Floral

Woody · Resinous

Tingle · Numbing

Timut

Sichuan Berry

Sil-Timur (Adulterant)

Quality Warning: Timut is sometimes adulterated with Sil-Timur (Lindera neesiana), a berry from an entirely different botanical family. It smells citrusy but contains zero sanshools—lacking the signature electric tingle. Authentic Timut must leave a tingling sensation on the palate.

Timut · Sichuan · Sil-Timur

Authentic Nepalese Timut pepper berries (Zanthoxylum armatum) deliver captivating aromas of pink grapefruit and yuzu. Ideal for creative cooking and elevating everyday meals.

Technical Sheet

What You Receive

Country of originNepal
Botanical speciesZanthoxylum armatum
IngredientsTimut Pepper Berries
Aromatic Power9/10
Main NotesPink Grapefruit & Citrus
ApplicationsSeafood, poultry, dark chocolate, cocktails
AllergensNone
PackagingGlass Vial or Pouch
Preparation / DeliveryPrepared in 24h, delivered in 48h

How to Use Timut Berries in Cooking

Timut berries lend themselves to a wide range of culinary applications:

Savory Dishes: Elevates seafood (seared scallops, lobster), beef carpaccio, coconut chicken, and duck breast. A quick mill turn upon serving is all it takes.
Desserts: Brings vibrant acidity to fruit salads, compotes, and pairs exceptionally with dark chocolate mousses and ganaches.
Beverages: Excellent for flavoring artisanal teas, gin cocktails, and syrups.

Chef Arnaud's Signature Recipes

Discover signature recipes from Chef Arnaud on our blog:

Timut pepper onion jam: Perfect alongside foie gras and roasted meats.
Seared Scallops with Madagascar Vanilla & Timut Pepper: An elegant surf-and-turf starter.
Prawn & Saffron Risotto with Timut Pepper: A rich, creamy main course.
Timut Pepper Dark Chocolate Molten Cake: Pure harmony between cacao and grapefruit essential oils.

Recipe Video

Watch Chef Arnaud prepare Timut Pepper Dark Chocolate Mousse.

Frequently Asked Questions

How should Timut berries be stored?

Store whole husks in an airtight glass jar away from direct light and heat. Grind fresh right before serving.

How do you distinguish authentic Timut from Sil-Timur adulterants?

Authentic Timut leaves an electric tingling sensation on the tongue from natural sanshools, whereas Sil-Timur smells citrusy but causes zero tingling.

"The grapefruit berry—a fresh explosion of citrus from high Nepal plateaus."

Order Timut Pepper Berries

Zanthoxylum armatum · Nepal · Sourced by Arnaud Sion

Native country: Nepal
BOTANICAL SPECIES: Zanthoxylum armatum
INGREDIENTS: Timut Pepper
AROMATIC POWER: 9/10
ALLERGEN: Absence
POSSIBLE TRACES OF ALLERGENS: None
PACKAGING: Bottle or Bag
Preparation / Delivery: Preparation within 24 hours - Delivery within 48 hours