Timut pepper

Timut Pepper, open – Altes Gewürzamt

The Altes Gewürzamt Timut Pepper, once opened, is also known as grapefruit pepper due to its intoxicating grapefruit aromas. This Nepalese pepper specialty is a variety of Szechuan pepper and indispensable for Asian cuisine! It is the perfect seasoning for wok dishes, fried fish, soups, and vegetable dishes.

Timut Pepper – Recommended by Ingo Holland

Timut pepper from Nepal is related to Szechuan pepper, which is also called flower, mountain, or Chinese pepper. Its taste is initially harmlessly floral, but then the first impression is replaced by a citrusy, fruity, strong spiciness that lasts long and leaves a tingling sensation on the tongue. The slight numbness of the tongue disappears again after a few minutes. It is best to grind Timut pepper in a spice grinder or chop it finely with a knife so that the strong aroma can distribute better.

Altes Gewürzamt – Spices without compromise

Ingo Holland aims to inspire culinary enthusiasts and stimulate creative ideas with his particularly intense spices from "Altes Gewürzamt". He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His exclusive pepper varieties, such as Timut pepper, should be used in many different ways, "which is why I'm reluctant to give specific application instructions," says Ingo Holland in a conversation with us. If you enjoy cooking and smelling the blends, you'll probably feel the same way we do, and ideas will come to mind about which dishes or ingredients these blends would taste particularly good with. Timut pepper best preserves its spiciness and citrus aromas in the well-sealed, green Altes Gewürzamt spice tin.

Be brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, Timut pepper is intense because it is of particularly good quality.