This pepper has been used by the inhabitants of the Himalayas for thousands of years. It is related to the famous Szechuan pepper; however, its berries are larger and brighter.
The flavour bouquet of the Timut includes the captivating notes of passion fruit and citrus with powerful rose, jasmine and hyacinth notes, and slight hints of smoke and wood fruits. Its sharpness is very peppery, and the Timut also has a pronounced anesthetizing effect.
We recommend using this pepper for:
1) Fish: white fish, fish Carpaccio, tartare, and ceviche, fish and crustacean bouillon. 2) Shellfish: lobster, lobster, lobster, scallops, scampi.
3) Meat: white meat, poultry, pork, veal, duck, lamb, turkey.
Salt is arguably the most important ingredient to enhance the flavors of your food. Without it, food just tastes bland. Chefs and gourmet cooks using gourmet sea salts produced in different parts of the world to enhance their special entrées with distinct flavors and textures.