







Where to use Timur berry ?
Explore its gentle
lemony flavours
Don’t overpower the
superbly delicate and floral notes of this berry in strong flavoured dishes. Best
used infused or cracked and sprinkled over just before serving.
How to get the best
from your Timur berry
Our recipe ideas for
this Timur berry:
·
Scallops in Timur sauce: sear your scallops for 1 minute on
each side. Leave to one side. Add 10cl of orange juice to the scorching frying
pan then add 1/2 teaspoon of ground Timur berries. Pour the juice over the scallops
and serve immediately;
·
Banana compote with Timur: fry 4 bananas in 30g of unsalted butter,
2 cardamom pods and a few ground Timur berries;
·
Salmon with Timur berries: sprinkle cracked Timur berries
over your slices of smoked salmon;
·
Timur infused whipped cream: heat half the cream then before
it boils pour the hot cream onto the Timur berries. Cover to let the berries
infuse then chill before whipping the cream;
·
Peach sorbet with Timur berries: sprinkle cracked Timur berries over
your home-made sorbet just before serving;
·
White cabbage soup with Timur
berries: add 2 pinches
of cracked Timur berries before cooking the cabbage and the onion;
·
Crème brulée with Timur berries: infuse 5 cracked Timur berries in
the cream and strain before cooking.
Terre Exotique’s lemon
tarts with Timur berry
Ingredients
For the shortcrust
pastry:
250g flour;
140g salted butter;
80g sugar;
1 egg;
15g pine nuts.
For the lemon-Timur
cream:
2 large lemons;
150g unsalted butter;
130g sugar;
3 eggs;
1 teaspoon of cracked
Timur berries.
Method
Start with the lemon-Timur
cream. Peel 1 lemon and put the peel in a saucepan with a small amount of water,
bring to the boil then remove the water. Add 150g of butter to the saucepan with
the lemon peel and melt over a low heat.
Beat the eggs and the
sugar in a mixing bowl then add the juice from the two lemons, the cracked
Timur berries and mix thoroughly.
Once the butter has melted,
remove the peel and pour the butter onto the eggs, lemon juice and sugar
mixture, and beat thoroughly until the mix forms a thick paste.
Leave to cool then
place in the fridge for 3 hours.
Then prepare the shortcrust
pastry. Rub the flour and butter with your fingertips until the mixture
resembles fine breadcrumbs. Then add the sugar, eggs and pine nuts and mix to
a firm dough. Chill in the fridge for 1 hour then roll out the pastry with a
rolling pin on a floured work surface.
Blind bake in the oven
for 15 minutes at 180°C.
Remove from the oven
and leave to cool. Place the lemon-Timur cream in a piping bag and pipe onto
the shortcrust pastry.
For that perfect
finishing touch, place a few mini meringues on the lemon pie to decorate.
Strong notes
and unique aromas
Timur berries look almost like a
mini chestnut, (without the spikes!). Timur berry releases aromatic notes of grapefruit,
exotic fruit and camphor with subtle floral hints. Surprise your palate with
the delicate floral and fruity yet slightly spicy flavours of this Timur
berry.
The famous
Timur berry
This Nepalese berry is picked from small endemic trees from the Zanthoxylum
armatum species which is part of the Rustaceae family. It grows in the
wild in the Mahabharat range between the Terai and the Pahar at altitudes of
more than 2,000m. With its fresh and citrus notes it is easy to see why some
call it the grapefruit pepper. This little berry is used in all dishes from
the Terai 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.
Once harvested, Timur
berries are dried then sorted by hand. Local women sort on average 5 kilos of
berries a day on large bamboo trays. The sorting process involves 3 separate stages:
removing branches and other bits, separating the black seeds from the pericarp,
and finally, selecting the ripest berries based on their colour.
Timur berry is also
known as the “grapefruit pepper ” due to its acidic zesty notes, but it is
also called “Timut pepper”.
Where
does this Timur berry come from?
The history behind
this berry full of surprising aromas
The first time Timur
berries were used dates back to the first settlements in South Nepal. Today, the berry is at the heart
of Nepalese cuisine and is used in all traditional dishes. Whilst in Europe this berry is eagerly sought after by top
chefs, in its home country Nepal, it is just an everyday spice and is sold on every market in Kathmandu.
Agriculture plays a
major role in Nepal, each family is often self-sufficient thanks to its beehive,
rice paddy and Timur berry plants.
“Timur” means “red pepper”
in Nepali and includes all local pepper-like spices.
In the past, the
roots of the shrub on which the berries grow were used to make colouring. Timur
berry branches were also used as toothbrushes.
Native country | NEPAL |
---|---|
Genus and botanical species | Zanthoxylum armatum |
Ingredients | timur berry |
Allergen | Absence |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |