Timut, a precious spice originating from traditional Nepalese cuisine, finds its essence in the lands of Terai , the birthplace of the Buddha. We discover it proudly displayed on the market stalls of the Kathmandu valley and inserted with creativity in the kitchens of the greatest chefs in the world. They know how to appreciate the complexity of its aromas , its freshness, its lightness and above all, its unparalleled versatility.
This close cousin of pepper lends itself to use in cooking in all its forms: ground, crushed, pounded, grilled, infused , etc. But timut is not a pepper. The use of pepper is sometimes complex and here you must follow the same methods.
This bay is the ideal partner to bring your most daring creations to life. Its subtle aroma of grapefruit, lemon and yuzu pairs harmoniously with a variety of foods, whether as a starter, main course or dessert.
We particularly love it in stews and scallops. We use it for the candied lemon recipe. It is a use similar to that of pepper.
To awaken your taste buds in a savory version, subtly add a delicious fruity note to your fish and seafood, such as lobsters, scallops or razor clams. It also goes perfectly with beef carpaccio, coconut chicken, duck breast or fried vegetables. A simple rotation of the mill at the end of cooking is enough to release its full potential. You can also infuse a few seeds into a sauce, marinade or soup, the result is a real treat.
As savory appetizers, we offer you two aperitif recipes using Timut pepper: the delicious pepper tiles and the pepper party toasts . We advise you to favor crushed berries to fully appreciate the power of its aromas.
In a sweet version, give a boost to your fruit salads, compotes (apples, apricots, etc.), or pan-fried mango by adding a small quantity of Timut pepper.
In baking, this spice also finds its place of honor. It wonderfully enhances dark chocolate-based preparations, whether for muffins, mousse, fondant or tuiles, to name just a few examples. For those with a sweet tooth, we offer you the delicious recipe for Timut chocolate and pepper mousse cake/log .
Finally, for an exotic touch during your tea time, do not hesitate to flavor your teas and infusions with a few Timur berries. In short, Timut from Nepal is an essential companion to your creative cooking, whether used in crushed, pounded, ground, cracked or grilled form. It can be used in all your recipes, whether sweet or savory, from cocktails to drinks, from starters to desserts, and even in fruit salads. Its use is a true taste journey, an invitation to explore the infinitely rich universe of Timut Bay.
You see how a small berry of wild origin in the mountain range which has been harvested by hand for more than 2000 years in the most remote areas, is a prodigious berry and the reference in traditional Nepalese cuisine and in the creative cuisine of Comptoir de Toamasina and at Apogée Bar. Like pepper it is a berry.
