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Timut pepper is native to Nepal where it grows almost wild on the high plateaus.
It is considered a "fake pepper" and is also called "timur berry".
This rare pepper has a very sour aroma reminiscent of grapefruit.
Grinded at the last minute on a meat carpaccio or fish it will work wonders.
It also pairs very well with grilled red meats or sautéed vegetables.
Timut pepper grows in Nepal in a semi-wild state on a shrub, the zanthoxylum armatum. It is considered a false pepper because it does not come from the Pipper Nigrum family.
Timut pepper is easily recognized by its lemony scent and is sometimes called "grapefruit" pepper.
It has a strong length in the mouth with citrus notes that are close to grapefruit and Yuzu, but also flavors of exotic fruit.
It goes well with many foods, from starter to dessert, where it can even be eaten as an ice cream. You can combine it with grilled meats, fish, vegetables, ...
In addition to its culinary virtues, Timut pepper has toning properties that help fight against fatigue, but also anti-inflammatory properties.
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