What is Timut Pepper?
Timut Pepper — also called Tirphal or Timur — is a wild Himalayan spice from the Zanthoxylum family, related to Sichuan pepper but with a completely unique character. It grows only in the forests of Nepal at altitudes above 1,000 metres, which gives it its distinctive flavour: an explosion of fresh grapefruit, yuzu, and wild citrus followed by a gentle, pleasant numbing sensation on the tongue.
It is not technically a pepper — it has no capsaicin heat — making it perfect for chefs and food lovers who want complex flavour without burning spice.
Why chefs love it
Timut Pepper has taken European fine dining by storm. Michelin-starred restaurants from Copenhagen to Vienna use it to finish fish, seafood, chocolate desserts, cocktails, and soft cheeses.
- With seafood: salmon, scallops, prawns — extraordinary
- With chocolate: dark chocolate ganache or truffles — unexpected and unforgettable
- With cheese: soft goat’s cheese or brie — a revelation
- In cocktails: G&T, Aperol Spritz — adds wild citrus depth
- With poultry: duck, chicken — fragrant and aromatic
Direct from Nepal — no middlemen
Our Timut Pepper is wild-harvested by hand in the hills of Nepal and shipped directly to you. No intermediaries, no Indian re-export, no commodity blending. What you receive is pure, single-origin Nepali Timut Pepper — traceable to source.
How to use
Best used freshly ground or lightly crushed in a mortar. Add at the end of cooking or as a finishing spice to preserve the volatile citrus oils. Do not use in high-heat cooking — the aroma evaporates quickly.
Store in an airtight container away from heat and light. Shelf life: 18–24 months whole, 6 months ground.
Origin: Nepal (Himalayan foothills) | Harvest: Wild-harvested, hand-picked | Processing: Sun-dried, unblended, single-origin | Import duty: 0% (Nepal EBA)
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