Timur berry – also called timut pepper, thingye or yerma – is a Nepalese spice or pepper, which has the cold spiciness of a sichuan peppercorn, with remarkable hints of grapefruit.
The timur berry 'peppercorns' are, in fact, related to the Sichuan pepper. Neither is from the same family as the black pepper everyone is family with, but the small dried round berries are visually similar to peppercorns, hence the confusion in naming. Both come from the zanthoxylum family, which helps explain the distinctive tongue-tingling taste shared by both timur berry and sichuan peppercorns.
The big citrus notes make timur berry a great seasoning for fish and green vegetables. Finely ground timur peppercorns are also used in chicken marinades, daal and is often mixed with a little melted butter for a simple and delicious sauce to toss boiled potatoes in.
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