Ingredients: Organic Timut Pepper Whole Grains.
Country of origin: Nepal.
Flavours: Enchanting notes of Orange, Lemon and Grapefruit,
on a floral background.
Storage: Store away from heat, light and humidity.
BBD: 01/09/2027
Lot No.: PTNBATIM091099911000
Organic control body : DE-ÖKO-003
- Delivered in an hermetic and reusable bag.
- Packaged by us in the Occitanie region.
HISTORY OF TIMUT PEPPER:
Timut pepper originates from the Himalayas of Nepal.
It is cultivated in the mountainous regions of Nepal, where it is known as "Timur" or "Timur masala".
It has been used and known by the local people of Nepal for centuries to enhance dishes and for its medicinal properties.
It was introduced to Europe and America about 20 years ago, but is still little known outside of Asia.
It has become popular in Europe and America as a culinary spice and traditional medicine.
Timut pepper is cultivated traditionally in the mountainous regions of Nepal, where it is harvested by hand.
It is known for its citrusy and spicy taste, with notes of black pepper, blackcurrant and lime.
It is often used to enhance meat dishes, fish, soups and sauces.
It can also be used to flavour hot drinks like coffee or tea.
In traditional medicine, it is used for its anti-inflammatory and analgesic properties.
USE:
Timut pepper is mainly used as a culinary spice to enhance dishes, it is often used to flavour sauces, marinades, soups and meat dishes.
It can also be used to flavour hot drinks like coffee or tea.
It has a citrusy and spicy taste, with notes of black pepper, blackcurrant and lime.
It is generally ground before use, but can also be used whole.
It is often used in combination with other spices to add flavour and depth to dishes.
It can be used to enhance fish dishes, soups, sauces, marinades, legume-based dishes and vegetarian dishes.
It is also used in traditional medicine for its anti-inflammatory and analgesic properties.
COOKED DISHES:
Timut pepper, with its citrusy and slightly pungent notes, pairs wonderfully with a wide variety of ingredients. Here are some dish ideas to highlight its unique flavour:
Starters:
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Exotic fruit carpaccio (mango, pineapple, papaya): Slice the fruits thinly, arrange them on a plate and sprinkle with crushed Timut pepper. A drizzle of olive oil and lime juice will enhance the flavour.
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Scallop tartare: Mix chopped scallops with a simple seasoning (lime, olive oil, salt, pepper) and season with a pinch of Timut pepper. Serve on blinis or toasted bread.
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Pumpkin and coconut milk soup: Blend cooked pumpkin with coconut milk, a little ginger and curry.Season with salt and Timut pepper. Garnish with croutons and fresh coriander.
Main courses:
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Roasted salmon with Timut pepper: Rub a salmon fillet with olive oil, salt and Timut pepper.Roast until flaky. Serve with a virgin sauce made with parsley, chives, lime and olive oil.
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Duck breast with citrus and Timut pepper: Pan-fry a duck breast until golden brown. Deglaze with orange and lime juice, add honey and Timut pepper. Simmer for a few minutes and serve with citrus wedges.
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Pan-fried scallops with sage butter and Timut pepper: Melt butter in a pan with sage leaves. Add the scallops and brown them on each side. Sprinkle with Timut pepper before serving.
Desserts:
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Pears poached in red wine and spices: Poach a pear in red wine with spices (cinnamon, star anise,clove). Serve warm with a scoop of vanilla ice cream and sprinkle with crushed Timut pepper.
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Dark chocolate mousse with Timut pepper: Make a classic dark chocolate mousse and season it with a pinch of Timut pepper for a spicy kick.
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Molten chocolate cake with morello cherry heart and Timut pepper: Prepare a dark chocolate fondant and fill the center of each heart with a morello cherry. Add a pinch of Timut pepper before baking.
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