The taste of timmur: A unique Nepali spice

Have you heard about Basu Maya Tamang? Maybe not, but I’m confident you’ve savored the exquisite ‘timur chop’ produced by her ISO-certified venture, Nepali Man Udhyog. Basu Maya, hailing from Dhading, made a brave choice to quit school and work to support her siblings. Despite her best efforts to find financial stability in Kathmandu, success eluded her. The introduction of timmur chhop, a dried pickle crafted from Nepali Pepper (Zanthoxylum armatum), transformed her fortunes.

In the Indian state of Himachal Pradesh, yogi and sadhus (Hindu holy men) wield sticks hewn from timmur tree branches to ward off negative energies. Although Basu Maya lacked such a stick, the fruit of the timmur tree seemingly shielded her from misfortune. In 2010, Basu Maya established her enterprise, now employing over 200 individuals, predominantly women, including many single women. For them, she’s a guardian, holding an invisible timmur stick, while to us, she’s the cherished ‘achar’ queen.

Observing the burgeoning market, it’s apparent that Basu Maya and her workforce and timmur pepper possess the potential to uplift countless impoverished Nepalis. However, substantial knowledge gaps hinder the exploration of numerous opportunities. While timmur’s application is primarily in pickle-making, its latent capacity extends far beyond, potentially opening the door to prosperity. Rigorous research into the medicinal and varied uses of timmur is indispensable.

Contrary to its name, timmur pepper isn’t a member of the pepper family. Instead, it emerges as a proud ambassador of Nepal’s botanical treasures. Derived from the berry husks of the Zanthoxylum armatum plant, indigenous to Nepal and the Himalayan region, timmur pepper boasts a flavor profile that is unparalleled. Its robust citrus notes, reminiscent of grapefruit, dance upon the palate, leaving behind an enchanting and distinctive tingle.

Nepal is nestled within the heart of the Himalayas and showcases a vibrant tapestry of cultural and culinary traditions. Amid this rich offering, one element shines brightly due to its unique flavor and captivating sensory experience: Timmur pepper also known as Nepali pepper. Yet, before we delve into its intriguing attributes, let’s unravel the story behind this ‘false pepper.’

As per the scientists, Nepal is home to more than eight varieties (species) of timmur, including Zanthoxylum acanthopodium DC., Zanthoxylum armatum DC., Z. floribunda Wall., Z. nepalense Babu, Z. nitidum (Roxb.) DC., Z. oxyphyllum Edgew., Z. simularis Hance and Z. tomentellum Hook. We need to explore the local names of all these varieties. I can only provide a few local names like Boke-timmur, Sil-timmur, and Bhote-timmur.

The status of sichuan pepper in this category eludes me. However, as a culinary expert, I can affirm that, much like its relative sichuan pepper, timmur pepper enchants with its tingling effect rather than sheer heat. This intriguing sensation, often described as both numbing and exhilarating, distinguishes it from conventional peppers. Both timmur and sichuan peppers are celebrated as ‘false peppers,’ reshaping our perception of spiciness and beckoning us to explore a realm of flavors that transcend the ordinary.

In Nepal, timmur pepper commands an esteemed position within culinary traditions. From enhancing momos, the delightful dumplings that grace Nepali tables, to infusing thukpa, a soul-warming noodle soup, timmur pepper wields its magic, elevating dishes to new heights. Its versatility shines as it harmonizes seamlessly with chicken, fish, vegetables, and even desserts, lending an unexpected twist to ice creams and beverages.

Beyond its culinary finesse, timmur pepper is believed to harbor a multitude of potential health benefits. Packed with essential minerals such as phosphorus, manganese, copper, and iron, it contributes to robust bones and may combat age-related ailments like osteoporosis. Some traditional practices even suggest that timmur pepper could enhance circulation, alleviate pain, bolster immunity, aid digestion, and improve vision health. While these claims are captivating, it's imperative to approach them with a balanced perspective, given that scientific validation is an ongoing process.

While timmur pepper’s natural habitat lies within Himalayan forests, it has found its way onto global tables. Online platforms provide convenient access, often bundled with a user-friendly built-in grinder. Renowned brands such as McCormick Gourmet Global Selects promise a top-notch experience, bringing the essence of Nepal’s mountains right into your kitchen.

In a realm of culinary conventions, timmur pepper beckons us to embark on an exploratory journey. Its lively citrusy notes and electrifying tingling sensation provide a glimpse into Nepal’s array of exquisite and diverse flavors.

I always think that adding a bit of timmur pepper to momos, mixing it into any drink, or even using it while making fish and chips, the British National Dish, to show how special this spice is in Nepali cooking. It’s like a way of showing how much nature has to offer and how skilled the chefs are. Timmur pepper doesn’t just make the food taste better, it also captures the true Nepali cooking style that has been around for a long time. This special spice has a strong smell and taste that really represents Nepali food, and it connects the flavors to the land where it comes from. Step beyond the ordinary, indulge your senses, and savor the captivating allure of timmur pepper – an authentic taste of Nepal’s Himalayan legacy.

As a British Nepali, I frequently need to discuss Nepali cuisine globally and distinguish our culinary heritage from Indian food. Timmur helps me do that. With its unique floral aroma, tingling sensory charm, alluring appearance, and peppery zest, timmur defines Nepali cuisine.

Personally, I hold timmur in high regard—it’s a staple in my kitchen cabinet.