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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