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Description
Details
A peppercorn with hints of grapefruit !
This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat range. With its fresh and citrus notes it is easy to see why some call it the grapefuit pepper. This little berry is used in all dishes from the Teraï lowlands of south Nepal.
It is here in the birth place of Buddha, amongst the tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.
Its exotic notes and aromas of candied lemon and lemon grass enhance scallops, roast lobster served with citrus butter, chicken or a simple citrus fruit salad.
Sprinkle it cracked lightly into your dishes just before serving.
Additional
Additional Information
| Country | Nepal |
|---|---|
| Post | N/A |
| Ingredient | Timur berry |
| Storage conditions | Keep at room temperature in a dry place |
| Allergen | Allergen free |
| Use By date | 5 years |
| Nutritional info | N/A |
| Botanical genus and species | Zanthoxylum armatum |
| Other names | Grapefruit pepper, Timut pepper, Nepalese pepper |
| Culture mod | Native, Spontaneous, Wild |
| Color | Brown |
| Intensity scale | Lively and Vivacious (2/7) |
| Aromatic footprint | Balsamic, Floral, Fruity |
Reviews
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