This Nepalese pepper is picked from small trees from the Zanthoxylum armatum species, which grow in the wild in the Mahabharat mountain range. With its fresh and citrus notes it is easy to see why some call it the grapefruit pepper.
This little berry is used in all South Nepalese dishes from the Teraï lowlands cuisine.
It is here, in the birth place of the Buddha, amongst the Tharu villages of thatched mud huts that these thorny bushes unfold their treasure at altitudes of 2,000m.
The Timur berry grows on thorny bushes at an altitude of 2,000m in the Mahabharat region of Nepal. It is praised for its citrusy notes.
| Origin: |
Nepal |
| Flavour extraction: |
Alcoholate & Supercritical CO2 |
| Base: |
Brix 55° pH 1.7 |
| Sensory: |
Grapefruit · Herbal · Woody |
| Alcoholate: |
Grapefruit |
| C02 extraction: |
Herbal · Woody |
| Format: |
48.5cl |
Sugar, water, acids: gluconic acid, citric acid, natural white Timur berry flavouring, natural flavouring
Energy (kcal): 275, Energy (kJ): 1154, Fat (g): 0, Of which saturates (g): 0; Carbohydrate (g): 60.1, Of which sugars (g): 60.1, Fibers (g): 0, Protein (g): 0, Sodium (mg): 11.03, Salt (g): 0.03.
