The Sil-timur berries grow at altitudes of between 1200m and 2700m in the Asian Himalayan and subtropical forests (Nepal, Bhutan, North India). The berries (8mm in diametre) are picked by hand from bushes (8m high).

The Nepalese use it as a pepper, cracking the berries with a pestle and mortar to season vegetable soups and rice dishes.

Sil-timur berries release delicate citrus notes of blood orange and pink grapefruit.

The berries have a gentle texture with a slightly bitter yet refreshing ending.

These berries will enchant your roasted fish, poultry fillets with herby cream sauce and pear tarts.

They release delicate ripe citrus notes, blood orange and pink grapefruit with base notes infused with herbs and supple scents of lemon balm and lemon grass.

Sprinkle it cracked lightly into your dishes just before serving.