Spice
Timur
A tier
Timur is the Nepali/Himalayan Zanthoxylum pepper—intense grapefruit-citrus aroma and strong numbness, often more floral and piercing than Chinese red hua jiao. Used in dal, pickles, and grilled meats across the Himalayas. Toast and grind for finishing. A favourite of chefs seeking louder citrus ma than standard red packs.
Track this ingredient
Unit
Characteristics
Preparations
DalGrill FinishGrindPickle
Traits
GrapefruitGrapefruit CitrusHimalayanIntenseRegional SpiceStrong Numb
History
NP
Himalayan cooks used timur as a local numbing citrus spice.
NP
Regional trade moved timur across Nepal and neighbouring areas.
Western chefs discovered timur as a distinct Zanthoxylum origin.
Specialty spice shops stocked Nepali timur for grapefruit-like ma.