Timur spice is an essential ingredient in Nepali cuisine, known for its unique combination of tingling and numbing sensations. It is commonly utilized to enhance the flavors of meat dishes, soups, and stews. Timur is a cherished ingredient in traditional Nepali dishes such as mo:mo (dumplings), sukuti (dried meat), and pickles. The zesty and tingling flavors give these culinary creations a unique and distinct character.
What is Timur Spice in English?
Timur, also known as Nepali pepper, is a spice that is obtained from the dried berries of the “Zanthoxylum armatum” plant. In English, Sichuan pepper is the most commonly used term. However, it is important to note that while Timur does have some similarities to traditional black pepper, it possesses a distinct flavor profile that distinguishes it from others.
Timur meaning in English:
The English translation of “Timur” is “Sichuan Pepper.” This translation pays regard to its association with the Sichuan region in China, where a comparable type of pepper is widely used in traditional cuisine.
