Zanthoxylum armatum — a spice native to the mid-hills of Nepal. The soul of Nepali achaar.
Timur is a small, dark brown berry from the prickly ash tree. When dried, the husks split open — you use the husks, not the black seed inside. It produces a distinctive citrusy, tingly sensation on the tongue caused by a compound called sanshool.
It is not the same as Chinese Sichuan pepper, though they're often confused.
| Timur (Nepali) | Sichuan Pepper (Chinese) | |
|---|---|---|
| Species | Zanthoxylum armatum | Zanthoxylum bungeanum / simulans |
| Color | Dark brown | Dark red / reddish-brown |
| Flavor | Bright, citrusy, lemony | Floral, herbal, slightly sweet |
| Numbing | Gentle tingle | Stronger numbing |
| Bitterness | Minimal | Can get bitter if you use a lot |
| Used in | Nepali achaar, chutneys | Mapo tofu, Sichuan hotpot, mala dishes |
⚠️ The red Sichuan pepper found in stores like Sunrise is NOT timur. It lacks the citrusy brightness and can taste bitter in Nepali recipes. For achaar, use real timur — dark brown, citrusy aroma.
Sources: The Gundruk, Thulo Thakali