Nepalese Pepper

Nepalese pepper, also known as Timur pepper, comes from the Zanthoxylum armatum bush native to the mountainous regions of Nepal. The berry, not a true pepper, is part of the same family as Sichuan pepper and shares some aromatic similarities. The scent profile of Nepalese pepper is complex and intriguing. It features a vibrant mix of citrusy top notes, predominantly reminiscent of grapefruit and lime. Alongside these bright top notes, there’s a warm, woody undertone and a slight floral hint, enhancing its exotic appeal.

When crushed or ground, Nepalese pepper releases more of its aromatic oils, intensifying its unique scent profile and adding a tingling sensation typical to peppers of the Zanthoxylum family. This tingling effect is due to the presence of sanshool, a compound that stimulates a sense of vibration similar to mild electric pulses. This makes it not only a culinary delight but also an engaging sensory experience. The aroma is less pungent than black pepper but more perfumed and nuanced, making it a favorite in gourmet cooking, particularly in Himalayan and some modern fusion cuisines.