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Nepali Timmur Whole

Nepali Timur whole, also known as Szechuan pepper. It has a unique flavor profile, combining citrusy, peppery, and numbing sensations. It is used in chutney, pickles, salad or vegetables. It is also used in MOMO ko achaar (popular Nepali food).
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Flavor and Aroma: Nepali Timur has a unique flavor profile characterized by citrusy, peppery, and slightly numbing sensations. It has a distinct aromatic quality, often described as a combination of lemon, black pepper, and pine.
Culinary Uses: Nepali Timur is a key ingredient in traditional Nepali dishes like momo (dumplings), chutneys, pickles, and soups. It is also used to flavor meat and vegetable dishes, imparting a zesty and numbing effect. Additionally, Nepali Timur is sometimes used as a seasoning for certain snacks and salads.
Szechuan Pepper Sensation: Nepali Timur is known for its unique mouth-numbing effect, similar to other varieties of Szechuan pepper. This sensation, often referred to as "ma," is caused by the compound hydroxy-alpha-sanshool present in the spice.
Medicinal Uses: In traditional medicine, Nepali Timur is believed to have several health benefits. It is used to aid digestion, alleviate gastrointestinal issues, and provide relief from toothaches and sore throats. However, scientific research on its medicinal properties is limited.
Culinary Applications: Nepali Timur is typically used in its whole form to maximize flavor and aroma. The dried fruit husks are added to dishes during cooking and removed before serving.

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