Timmur should be called “Nepali pepper” in my opinion and not Sichuan pepper. It is absolutely one of the distinguishing spices used in Nepali cuisine and adds that signature Nepali flavor in every dish. Timmur is one of the spices that you will find in every single Nepali kitchen. It is the most important elements that makes the perfect “Nepali Set”.
My favorite Nepali Set consists of bhat (rice), dal (lentil), saag (greens) tarkari (curry), achaar (pickle/sauce) and fresh salad.
I also enjoy adding this magical spice to my fried potatoes, mustang aaloo, sauces, noodles, soups, fried rice, etc. Timmur ko achaar (timmur sauce) is a must with “Nepali Set” and momo (dumpling).
Timmur’s scientific name is Zanthoxylum Armatum. It is an electric, mouth-tingling spice which has a pungent aroma and is the size of black pepper that is half open in the middle.
The timmur plant is a branched shrub or a small tree, around 6 m tall with dense foliage. The branches are armed with thorns up to 2 cm. It can be found at altitudes between 1000 and 2100 m. It needs deep, moist soils that are also fully exposed to the sun for cultivation. Timmur can also be propagated vegetatively from branch cuttings or seeds. Their flowers blooms regularly around April to May and produces constant fruit yields over the years. In Nepal, Salyan has been one of the main growers.
Helps Increase Appetite
Treats Gastrointestinal Issues
Helps Strengthen The Bones
Helps Eliminate Inflammation
Helps Stimulate Circulation
I love putting this mood boosting and spellbinding spice in every possible dish. Timmur adds amazing flavor to any simple recipe. Golveda ko achaar (tomato sauce) with timmur is must-try in “Nepali Set” to taste the real nepali flavors.