Timur Berry / Timut Pepper Exotic Earth

Timur Bay Exotic Land

Ingredient : Timur Berry

Weight : 40 g

Origin : Nepal

A berry with grapefruit aromas!

Originally from Nepal, this Timur berry is harvested from small endemic trees of the Zanthoxylum armatum species. It grows wild in the Mahabharat mountain range.
Its fresh and tangy notes give it the nickname "Grapefruit Pepper". This small berry is the staple spice of the people found in the Terai, a region of "wetlands" in southern Nepal.

The birthplace of Buddha, it is home to Tharu villages with their earthen houses and thatched roofs. These thorny shrubs flourish at altitudes of over 2000m.
Its exotic notes with aromas of candied lemon and lemongrass harmonize perfectly with scallops, a beautiful lobster and its citrus butter, a guinea fowl or a simple citrus salad.

Use it slightly crushed when serving the dish!

Aromatic notes:
Visually: A miniature chestnut burr, minus the prickles, and tending towards brown.
On the nose: Grapefruit, flowers, exotic fruits, camphor.
Taste: Delicate, floral and fruity, slightly spicy.

Instructions for use:
- Infused in a light syrup with lychee or strawberry soup
- Crushed over apricot compote
- Ground over scallop shells
- Crushed over a duck breast fillet, accompanied by parsnip puree
- Grilled with peanut oil or coconut oil for your chicken and beef stir-fries and fried noodles...

Recipes to make you swoon: Scallops with Timur sauce:

Pan-fry a few scallops for 1 minute on each side. Set aside. Deglaze the pan with 10cl of orange juice and add 1/2 teaspoon of crushed Timur pepper.
For those with a sweet tooth, whisk in the butter and strain the sauce before… enjoying!

Banana compote with Timur berries:
Simply pan-fry 4 bananas with 30g of unsalted butter, 2 cardamom pods and some crushed Timur berries…
Serve in a glass jar which will perfectly complement a green tea or a gourmet herbal tea.

WARNING: This content is the property of Terre Exotique; any reuse without authorization is PROHIBITED.

A berry with grapefruit aromas!

Originally from Nepal, this Timur berry is harvested from small endemic trees of the Zanthoxylum armatum species. It grows wild in the Mahabharat mountain range.
Its fresh and tangy notes give it the nickname "Grapefruit Pepper". This small berry is the staple spice of the people found in the Terai, a region of "wetlands" in southern Nepal.

The birthplace of Buddha, it is home to Tharu villages with their earthen houses and thatched roofs. These thorny shrubs flourish at altitudes of over 2000m.
Its exotic notes with aromas of candied lemon and lemongrass harmonize perfectly with scallops, a beautiful lobster and its citrus butter, a guinea fowl or a simple citrus salad.

Use it slightly crushed when serving the dish!

Aromatic notes:
Visually: A miniature chestnut burr, minus the prickles, and tending towards brown.
On the nose: Grapefruit, flowers, exotic fruits, camphor.
Taste: Delicate, floral and fruity, slightly spicy.

Instructions for use:
- Infused in a light syrup with lychee or strawberry soup
- Crushed over apricot compote
- Ground over scallop shells
- Crushed over a duck breast fillet, accompanied by parsnip puree
- Grilled with peanut oil or coconut oil for your chicken and beef stir-fries and fried noodles...

Recipes to make you swoon: Scallops with Timur sauce:

Pan-fry a few scallops for 1 minute on each side. Set aside. Deglaze the pan with 10cl of orange juice and add 1/2 teaspoon of crushed Timur pepper.
For those with a sweet tooth, whisk in the butter and strain the sauce before… enjoying!

Banana compote with Timur berries:
Simply pan-fry 4 bananas with 30g of unsalted butter, 2 cardamom pods and some crushed Timur berries…
Serve in a glass jar which will perfectly complement a green tea or a gourmet herbal tea.

WARNING: This content is the property of Terre Exotique; any reuse without authorization is PROHIBITED.

A berry with grapefruit aromas!

Originally from Nepal, this Timur berry is harvested from small endemic trees of the Zanthoxylum armatum species. It grows wild in the Mahabharat mountain range.
Its fresh and tangy notes give it the nickname "Grapefruit Pepper". This small berry is the staple spice of the people found in the Terai, a region of "wetlands" in southern Nepal.

The birthplace of Buddha, it is home to Tharu villages with their earthen houses and thatched roofs. These thorny shrubs flourish at altitudes of over 2000m.
Its exotic notes with aromas of candied lemon and lemongrass harmonize perfectly with scallops, a beautiful lobster and its citrus butter, a guinea fowl or a simple citrus salad.

Use it slightly crushed when serving the dish!

Aromatic notes:
Visually: A miniature chestnut burr, minus the prickles, and tending towards brown.
On the nose: Grapefruit, flowers, exotic fruits, camphor.
Taste: Delicate, floral and fruity, slightly spicy.

Instructions for use:
- Infused in a light syrup with lychee or strawberry soup
- Crushed over apricot compote
- Ground over scallop shells
- Crushed over a duck breast fillet, accompanied by parsnip puree
- Grilled with peanut oil or coconut oil for your chicken and beef stir-fries and fried noodles...

Recipes to make you swoon: Scallops with Timur sauce:

Pan-fry a few scallops for 1 minute on each side. Set aside. Deglaze the pan with 10cl of orange juice and add 1/2 teaspoon of crushed Timur pepper.
For those with a sweet tooth, whisk in the butter and strain the sauce before… enjoying!

Banana compote with Timur berries:
Simply pan-fry 4 bananas with 30g of unsalted butter, 2 cardamom pods and some crushed Timur berries…
Serve in a glass jar which will perfectly complement a green tea or a gourmet herbal tea.