Organic Timut pepper | whole

Timut pepper, the Nepalese variant of Szechuan pepper, grows in the untouched Nepalese mountains of the Himalayas. At altitudes of 2000 metres and more, the fruits growing on bushes are laboriously collected, dried and hand-picked by the local farmers. The wild collection area has been certified organic in advance. This spice, with its pleasant citrus and grapefruit notes, is mainly used in aromatic fruit or seed capsules. It usually grows wild on bushes and shrubs up to high mountain regions. Harvesting takes place in autumn, after which the ripe fruits are dried in the sun until they open. The little black seed then falls out. Most of the taste is in the capsule walls. The rather medium-hot Timut pepper is indispensable for Asian cuisine and is often combined with hot chili varieties. Characteristic are the tingling taste and a slight numbness on the tongue. Outside Asia, Timut pepper was hardly available until a few years ago. Timut pepper is ideal with all wok dishes, white poultry and fish dishes. Pepper blends give the pepper a citrus-fresh note.