Also known as ban timmur or Nepali pepper, this is a highly pungent, sharp tasting dried berry from the prickly ash shrub family. Timmur is a “pepper” which grows wild in Nepal and is commonly thought to be a derivative of Sichuan pepper from China.
Nepali Timmur is one of the few spices grown in the high altitudes of the Himalayas. It grows wild in immense quantities in in the Himalayan regions like Bajura and Myagdi where in season it is overly abundant. However in many mountainous villages, other than harvesting small quantities for their own families to use as flavoring for chutney, for making tea, or to grind and use with a mixture of masala, most of the timur is left to waste.
Nepalese food is famous for its nutritional value and exquisite taste. Nepali Timmur is a unique Himalayan herb. It is one of the most popular spices in Nepalese cuisine. Pungent and spicy taste of Timur produces enzymes in the mouth that facilitates digestive process.
It is antiseptic, antispasmodic and stimulant. It is also used for treating toothache. It is a good source of vitamin A, phosphorous, thiamin, phytosterols, and carotene. Due to its antifungal and antibacterial properties, it can be used as food preservatives and in cupboards or book shelves to protect from moths and fungi attacks.
It has ability to stimulate the immune system, reduce pain, boost the appetite, increase circulation, strengthen the bones and reduce inflammation.