Timut Peppercorns

Nepalese timut peppercorns, like their relative, Szechuan peppercorns, create a pleasant, tingling sensation on the tongue, and are not peppercorns at all. As with Szechuan peppercorns, it is the (often toasted) powdered outer husk or pericarp that you want, not the gritty inner seeds which are best sieved out. Timut peppers differ in that they have a more intense floral taste and a lovely, bright, citrus aroma. Great with fish, poultry, meat and vegetables, in marinades, rubs and, and, when mixed with melted butter, as a simple and delicious finishing sauce.