Product overview: Peppers

Timut - the "grapefruit pepper"

es the same numbing sensation on the tongue. Its dried and crushed shells (rather than the berries) are consumed, and they give off a fantastically powerful and slightly pungent aroma. With top notes of lemon and grapefruit, the timut pepper is perfect in broth or in preparing shellfish, fish, duck, veal liver and chocolate desserts.

Found on the foothills of the Himalayas in northern Nepal, the Timut pepper belongs to the same family as the Sichuan pepper and provid Surprising for its unique and incomparable fragrance, Timut is THE rare flavor of the moment in the kitchens of the grand chefs. Similar in form to the Sichuan pepper, only smaller and darker, the timut's citrous scent is intense and its grapefruit perfume intoxicating. Amazingly, the pepper is 100% natural and has not undergone any treatment or flavoring.


Pepper Timut Nepal agrees very well with shellfish, fish, and duck - not to mention chocolate desserts. Try Timut pepper on lobster or coquille Saint- Jacques. A true delight - with lobster sublime.

Timut pepper must be ground before use. You can put it in your usual grinder or crush it in a mortar. Unlike the Tasmanian or rose peppers, which are softer and more pliable, the Timut pepper is coarse enough to pass through a mill.

For true fans, we also offer a fabulous "grapefruit pepper" syrup made from the Timut pepper, a real treat that lets your imagination run wild in an easy to use format: on ice cream, fruit salad, to carmelize meat or fish, to deglaze a pot or even in cocktails.

Poached quince pepper Timur Nepal, gingerbread croutons

• 4 quinces • 300 g sugar • 1 liter water • 2 g pepper Timur Nepal • 1 half lemon • 250g Gingerbread • 250 g lemon sorbet Menton • 60 g butter salty. Quince syrup: peel them, then the lemon. Cook (poach) for 1 hour over medium heat in a saucepan with a liter of water, sugar and pepper Timur Nepal. Once the quinces are soft and flexible, let them roast in the oven for 1:15 at 160°C, topped with syrup.
Gingerbread: cut gingerbread, slice into cubes and fry them in a skillet over low heat for 3 to 4 min, with a little salted butter until that they take on a golden color. Finishing: drop the cooled quince on a plate with gingerbread croutons and serve with a lemon sorbet Menton.

Cubebe Pepper

Origin and Description

Already used as a remedy in ancient China, Cubebe, "the pepper with a tail," arrived in the West through Arab traders. Its use continued until the late seventeenth century when its sale was banned by the king of Portugal to promote the black pepper trade. In the nineteenth century, cubebe could virtually not be found in Europe. It is grown widely in Indonesia and Sri Lanka.

The tailed berries of the cubebe pepper (Piper cubeba) are the immature fruits of a plant from the pepper family found in the Indonesian islands. Its name derives from its appearance - the English botanist John Parkinson described cubebe peppers as "relatively small sweet berries, the size of peppercorns but rougher or less streaked and black, each ending with an appendage resembling a tail (or queue)." It is a climbing perennial plant and covered with pointed leaves and bearing small white flowers in spikes. The fruits are harvested unripe and then dried in the sun, becoming dark brown.


The "tailed-pepper" has a warm aroma evoking menthol. It has an aromatic, slightly bitter flavor, closer to allspice than black pepper. In Arab countries, Cubebe is traditionally a component of spice mixtures. Many Indonesian dishes incorporate whole berries. Formerly known to reduce phlegm, it is found in various pharmaceutical preparations to relieve respiratory disorders and has antiseptic properties.

Ground cubebe pepper is an exciting replacement for ground black pepper, and may also be used whole.