Scientific Name: Zanthoxylum piperitum
Devnagari: टिमुर
Pronunciation: Tee-moor
Timur is from the same family as Szechuan peppercorn. It has a tongue tingling, mouth numbing properties, with intense citrus and grapefruit notes. These citrus qualities make Timur pepper perfect for fish dishes. In Nepal Timur is commonly used in dry vegetable dishes, especially with potatoes, and also it is used in tomato-based dishes and curries, often with pork. It is an integral part of Nepali curry powders and seasonings, and is a very popular spice in the country.
In traditional medicine, Timur is boiled with water and after the water dries up half of its volume is consumed when there is stomach pain or gastritis.
ROOM DETAILS
Thank You for staying at Room 110 Timur. Have a wonderful time at Jungle Mahal!