Timut pepper is known botanically as Zanthoxylum armatum and commonly as Timur pepper, prickly ash, toothache tree, and Nepalese pepper.
The spice is related to Szechuan pepper and boasts similar properties. So basically, that means timut pepper is hot. The seed husks are so spicy they are supposed to have an analgesic effect, numbing the mouth, the tongue, and any other body part that comes into contact with the peppercorn. Timut pepper is used in Nepalese, Indian, and other Asian cuisines. It produces this slightly numbing feeling, a tingling sensation on your lips and tongue when you consume it in moderate amounts.
Timut pepper (Zanthoxylum armatum DC) is a member of the citrus family (Rutaceae) and is native to the southern parts of the Himalayas, especially Nepal, where it is one of the area’s most important spices.
Nepalese recipes of Timut pepper
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