Home Food Products Spices Pfefferbraut Nepalese Himalaya Timut Pepper 120 g - Captivating Fragrance Lemon Pepper - Botanical Relative of Chinese Szechuan Pepper
Pfefferbraut Nepalese Himalaya Timut Pepper 120 g - Captivating Fragrance Lemon Pepper - Botanical Relative of Chinese Szechuan Pepper
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Pfefferbraut Nepalese Himalaya Timut Pepper 120 g - Captivating Fragrance Lemon Pepper - Botanical Relative of Chinese Szechuan Pepper

Availability: 5
ID: 245274
Product Code: ANEB06XXQNQHTT
34.64€
(Ex Tax: 28.63€)
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Its sharpness is not that makes us hold our breath, it is this tingling, spiky feeling that is left behind that almost knocks us away. Captivating smell of grapefruit and lemon Predominantly grown wild Sun-dried and hand-picked Pfefferbraut - Sharpness scale: 3.5 out of 7 › See more product details; Product description Product description Something very special is our Nepalese Szechuan pepper, also known as lemon pepper. Like the Szechuan pepper, it is not related to the black pepper (piper nigrum) but with the citrus plants. Its captivating smell still grapefruit and lemon makes it distinctive. Grown in the Himalayas, high up in the mountains, the shrubs are usually allowed to grow wild in front of themselves and when ripe, the fruits are harvested in laborious manual work by the local farmers. Harvest time is in autumn. The fruits are placed in the sun to dry until they open and the black seeds can fall out. The aromatic seed pods remain that are then on the market. The seeds are too bitter to want to eat them. Its sharpness is not that makes us hold our breath, it is this tingling, spiky feeling that is left behind that almost knocks us away. As the captivating smell in combination with oxygen disappears very quickly, you should use the pepper in a mill and grind fresh while preparing the food. If you roast the whole capsules briefly dry in the pan before mortar or grinding, a particularly intense aroma with completely new taste nuances is created. Timut pepper harmonises particularly well with chilli. Instead of its Chinese brother, it is a component of the Chinese five-spice powder (besides fennel seeds, star anise, cloves and cinnamon). Unground timut pepper seed capsules can also be \; Product description Product description Something very special is our Nepalese Szechuan pepper, also known as lemon pepper. Like the Szechuan pepper, it is not related to the black pepper (piper nigrum) but with the citrus plants. Its captivating smell still grapefruit and lemon makes it distinctive. Grown in the Himalayas, high up in the mountains, the shrubs are usually allowed to grow wild in front of themselves and when ripe, the fruits are harvested in laborious manual work by the local farmers. Harvest time is in autumn. The fruits are placed in the sun to dry until they open and the black seeds can fall out. The aromatic seed pods remain that are then on the market. The seeds are too bitter to want to eat them. Its sharpness is not that makes us hold our breath, it is this tingling, spiky feeling that is left behind that almost knocks us away. As the captivating smell in combination with oxygen disappears very quickly, you should use the pepper in a mill and grind fresh while preparing the food. If you roast the whole capsules briefly dry in the pan before mortar or grinding, a particularly intense aroma with completely new taste nuances is created. Timut pepper harmonises particularly well with chilli. Instead of its Chinese brother, it is a component of the Chinese five-spice powder (besides fennel seeds, star anise, cloves and cinnamon). Unground timut pepper seed capsules can also be \; Product description Something very special is our Nepalese Szechuan pepper, also known as lemon pepper. Like the Szechuan pepper, it is not related to the black pepper (piper nigrum) but with the citrus plants. Its captivating smell still grapefruit and lemon makes it distinctive. Grown in the Himalayas, high up in the mountains, the shrubs are usually allowed to grow wild in front of themselves and when ripe, the fruits are harvested in laborious manual work by the local farmers. Harvest time is in autumn. The fruits are placed in the sun to dry until they open and the black seeds can fall out. The aromatic seed pods remain that are then on the market. The seeds are too bitter to want to eat them. Its sharpness is not that makes us hold our breath, it is this tingling, spiky feeling that is left behind that almost knocks us away. As the captivating smell in combination with oxygen disappears very quickly, you should use the pepper in a mill and grind fresh while preparing the food. If you roast the whole capsules briefly dry in the pan before mortar or grinding, a particularly intense aroma with completely new taste nuances is created. Timut pepper harmonises particularly well with chilli. Instead of its Chinese brother, it is a component of the Chinese five-spice powder (besides fennel seeds, star anise, cloves and cinnamon). Unground timut pepper seed capsules can also be \
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