Nepalese Sichuan pepper, also known as Timur, is a unique variety of Sichuan pepper native to the mountainous regions of Nepal. It belongs to the Zanthoxylum family, a group known for their distinctive aromatic spices. Unlike the more common Sichuan pepper from China, Nepalese Sichuan pepper has a distinct character influenced by the terroir of the Nepalese landscape.
The scent profile of Nepalese Sichuan pepper is complex and intriguing. It features a bright, zesty aroma reminiscent of citrus, particularly grapefruit and lemon. This is complemented by floral notes that lend a refreshing, invigorating quality to the spice. Moreover, there is a subtle earthy undertone that adds depth and richness, making it distinct from its Chinese counterpart.
When crushed or ground, the peppercorns release more of their essential oils, intensifying the citrusy and floral scent, with a slight tingling pungency characteristic of the Sichuan pepper family. This tingling sensation is due to the presence of sanshools, compounds that stimulate the nerve endings on the tongue and can produce a light numbing effect. This aromatic and sensory profile makes Nepalese Sichuan pepper a highly prized ingredient in culinary applications, especially in traditional Nepali and other Himalayan cuisines. It's commonly used to flavor meat dishes, soups, and stews, adding a unique twist with its bright, effervescent scent and taste.