TIMUT and LEMON Pepper
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.
4) Cheese: fresh and young goat cheese.
5) Desserts: mango, pineapple, citrus fruits, strawberry, melon, lychee, passion fruit, apricot, and chocolate.
This pepper is perfect for experimenting due to its special and mind-blowing taste. It should have a place in every gourmet chef's kitchen for sure!
Country of origin: Nepal
Timut and lemon pepper glass jar 30g - 1.05 oz