Himalayan Timmur — Nepali Szechuan Pepper Powder (टिम्मुर्को धुलो)

There is a sensation that only one spice in 
the world can create — a deep, electric 
tingling on the tongue that is neither heat 
nor pain but something entirely its own. 
Food scientists call it paraesthesia. 
Everyone else calls it the Szechuan effect. 
And the spice that creates it is Timmur — 
the Himalayan Szechuan pepper that has been 
growing wild in the forests of Nepal for 
centuries.

Timmur is not actually a pepper. It is the 
dried berry of the Zanthoxylum armatum 
tree, found in the hills and mountains of 
Nepal at altitudes where the air is clean, 
the soil is mineral-rich, and no synthetic 
fertiliser has ever been used. The result 
is a Szechuan pepper with a more complex 
aroma than its Chinese counterpart — 
citrusy, floral, and deeply fragrant, with 
that signature mouth-numbing intensity 
that makes it one of the most distinctive 
spices on earth.

In Nepal, Timmur is used in everything — 
momo achaar, goat curry, dal, pickles, and 
the famous Nepali chicken sekuwa. It is 
the spice that gives Nepali food its 
unmistakable character and separates it 
from all other South Asian cuisines.

Internationally, Szechuan pepper has 
become one of the most sought-after 
ingredients in fine dining and home 
cooking alike. Our Himalayan Timmur 
brings that experience directly from 
Nepal's forests to your kitchen — ground 
in small batches by RDK Organic House 
in Kathmandu to preserve the full 
intensity of its aroma and numbing effect.

Use it in momo achaar, curries, marinades, 
stir-fries, noodles, and wherever you 
want to add that extraordinary Himalayan 
tingle.

- 100% wild Himalayan Timmur (Szechuan pepper)
- High altitude Nepal sourced
- Stone-ground for maximum aroma retention
- The signature numbing spice of Nepali cuisine
- No additives, no fillers
- Product of Nepal — by RDK Organic House,
  Kathmandu