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Also known as: timut pepper powder, nepali pepper powder, ground timur, ground timut, himalayan pepper powder, zanthoxylum armatum powder
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Timur powder is a spice made from the ground husks of the Zanthoxylum armatum berry, native to the Himalayas. It is a close relative of Sichuan pepper.
When stored in an airtight container in a cool, dark place, it retains its best flavor for about 6 to 12 months.
Sichuan pepper powder is the closest substitute. Alternatively, use a mix of black pepper and a bit of lemon zest for the citrus notes.
No, it is not 'hot' like chili. It provides a unique tingling, numbing sensation on the tongue and a strong citrus-grapefruit aroma.
Look for a powder with a very strong, sharp citrus scent and a dark brown color. Avoid powders that look dusty or have no aroma.
It is not recommended to freeze it as the moisture can degrade the volatile oils that provide its unique flavor and numbing effect.
It is essential in Nepali cuisine for making 'momo' dipping sauces (achar), tomato chutneys, and various meat curries.
Yes, pure timur powder is naturally vegan and gluten-free as it is a plant-based spice.
It contains a compound called hydroxy-alpha-sanshool, which interacts with nerve receptors to create a vibrating or numbing sensation.
timur powder is a versatile ingredient found in cuisines around the world. With 285 calories per 100g and 9.5 grams of protein, it's a nutritious addition to many dishes.
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