What is timur? A guide to Nepali Sichuan pepper

Timur is the Nepali name for the dried berries of a prickly ash shrub (Zanthoxylum armatum), a close relative of the Sichuan pepper used in Chinese cooking. If you have eaten Nepali achar, a tangy tomato chutney or a momo with a sharp, tingly dipping sauce, you have probably already met timur.

This guide covers what timur tastes like, how to prepare it, where it fits in a Nepali kitchen and what to look for when you buy it.

What does timur taste like?

Timur is not hot in the way chilli is. The main sensation is a light, buzzing tingle on the lips and tongue, with a bright, citrus and floral aroma behind it. Cooks often pair it with chilli because the two do different jobs: chilli brings heat, timur brings the fragrance and the tingle.

Because the effect is strong, a little goes a long way. Add a small pinch, taste, and build up from there.

Where timur is used in Nepali cooking

Timur turns up most often in sauces and pickles, where its fragrance is not cooked away:

• Achar and chutneys. Timur is a classic partner for tomato, chilli, garlic and sesame in a table chutney.
• Momo dips. Many momo sauces get their sharp, lively edge from freshly ground timur.
• Marinades and dry-roasted meat. Ground timur is rubbed into meat with salt, chilli and ginger.
• Noodle and stir-fry dishes. A pinch at the end adds fragrance without extra heat.

If you cook momo at home, the filling matters just as much as the dip. Our guide to momo masala vs garam masala explains which spice mix belongs where.

How to prepare timur at home

Whole berries hold their aroma far better than ready-ground timur, so it is worth preparing them as you need them.

1. Dry-toast the berries in a small pan over low heat for 30 to 60 seconds, until they smell fragrant. Do not let them darken.
2. Let them cool, then crush in a mortar and pestle.
3. Sift out the hard black seeds and papery husks if you want a smoother powder, as the seeds can be gritty.
4. Mix into your chutney, marinade or sauce straight away, while the aroma is fresh.

Store whole timur in an airtight jar away from light and heat.

Timur and Sichuan pepper: are they the same?

They are related but not identical. Both are Zanthoxylum species and both give the same tingling effect, but the flavour differs a little, and many cooks describe timur as the more citrus-forward of the two. If a recipe asks for timur and you only have Sichuan pepper, it can stand in. Start with less and taste as you go.

What to look for when buying timur

Choose whole, aromatic berries over dull or dusty ones, and check the pack for the country of origin and the packing date or best-before note. You can browse the Spices & Masala aisle or search for timur to see what is on the shelves at Peak Point.

For more background on the plant itself, see the Zanthoxylum armatum entry on Wikipedia.