A false pepper with citrus notes

Timut pepper is prized for its digestive, circulatory, and stimulating properties. It is often used at the end of cooking, in infusions, or as an ingredient in sensory synergies. Its aromatic richness also makes it an interesting addition to sweet and savory creations, desserts, cocktails, and food flavorings.

Description

Split spherical fruit shells, dark brown to black, granular surface. Berries usually hollow (black seeds have fallen out), with a strong lemony scent. Characteristic tingling/numbing sensation (sanshool effect).

Nomenclature

• Common name: Timut pepper, Timur, grapefruit pepper
• Latin name: Zanthoxylum armatum
• Family: Rutaceae
• Part used: Pericarp of the fruit (shell)
• Form: Grain (whole bulk)
• Origin: Nepal, Himalayas
• English name: Timut pepper, Nepal pepper
• Name in German: Timut Pfeffer
• Name in Spanish: Timut Pepper
• Name in Italian: Pepe di Timut
• Name in Arabic: فلفل التيموت

Main virtues

Digestive stimulant, mild tonic, peripheral vasodilator, antispasmodic, mild local sensory anesthetic.

Main constituents

Sanshools (hydroxy-α-sanshool), essential oils (limonene, citronellal, geraniol), flavonoids, phenolic acids, alkaloids.

Use and dosage

• Culinary use: 2 to 5 crushed berries per serving, added at the end of cooking or in sweet and savory preparations.
• Digestive infusion: 5 to 7 crushed berries in 200 ml of simmering water, infuse for 10 minutes – up to 2 times a day.
• Synergy: combined with lemongrass, ginger, black pepper or yuzu in culinary and medicinal preparations.

Precautions, side effects and contraindications

• Temporary numbness or tingling sensation is normal.
• Use sparingly in children or hypersensitive individuals.
• No prolonged use at high doses without professional advice.

History and traditional use

Used for centuries in the Himalayan valleys of Nepal and Bhutan, Timut pepper is traditionally associated with festive culinary rituals and digestive infusions after heavy meals. It is also used in some local pharmacopoeias to relieve gastric disorders, coughs, and minor headaches.

Miscellaneous information

• Packaging: kraft bag or airtight opaque jar.
• Storage: away from air, light and humidity.
• Shelf life: 18 to 24 months.
• TARIC customs code: 0904.21.90.00

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Wikiphyto – https://www.wikiphyto.org/wiki/Zanthoxylum_armatum
• Himalayan and Nepalese Pharmacopoeias

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

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