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Nepali Timmur Powder

Nepali Timur powder, also known as Szechuan pepper powder, is a ground spice used in Nepali cuisines. Made from the dried fruit husks of the Zanthoxylum plant, it offers a distinctive flavor and aroma characterized by citrusy, peppery sensations.
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Flavor and Aroma: Nepali Timur powder has a unique flavor profile characterized by a combination of citrusy, peppery, and slightly numbing sensations. It provides a zesty and tangy taste with hints of lemon, black pepper, and pine. The aroma is pungent and fragrant.
Culinary Uses: Nepali Timur powder is a key ingredient in a variety of Nepali and Tibetan dishes. It adds a distinct flavor and depth to momo, chutneys, pickles, soups, curries, and stir-fried dishes. It is also used as a seasoning for meat, vegetables, and snacks.
Sensation: Nepali Timur powder delivers a mouth-numbing effect known as "ma." This unique sensation is caused by the presence of hydroxy-alpha-sanshool, a compound found in Szechuan pepper.
Spice Blends: Nepali Timur powder is often included in spice blends, adding a citrusy and peppery kick to the mixture. It can be combined with other spices like cumin, coriander, and turmeric to create flavorful masalas and curry powders.

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