You will use Timut pepper from Nepal very easily to create creative cuisine. We use it in all recipes, from sweet to savory. It is used on infused, crushed, ground, crushed, grilled. We will generally add it at the end of cooking for savory dishes but at the beginning in sweet dishes. It is impossible to go wrong. Often it is used in a crushed manner.

It is a pepper with a very wide use, it goes everywhere from the cocktail to the drink passing by the starter, the desserts and the fruit salads.

In your creative savory cuisine you will love it in fish, seafood, lobster, lobster, scallops, Norway lobster, fillet of wolf.

We love it on duck, you can make a creative recipe for duck lacquered in Timut, it will sublimate your red meat but sparingly.

In the north of France and in Minas Gerais in Brazil, adore it in stews and marinades. In Italy it is added to the sauce.

In Winter it is in a good homemade soup that we will appreciate it to give a touch of exoticism.

But it goes wonderfully in a ratatouille, mash and vegetables.

For desserts nothing simpler, it goes everywhere, fruit salads through a mango to the pan. But it is certainly in chocolate that will go best.

Imagine a Chocolate ice cream with Timut pepper. (Discover our report on chocolate in Brazil).

don't forget the compotes. To tell you it goes well in all your pastries.

Do not hesitate to infuse it with your tea.