Timut peppercorn (Zanthoxylum armatum) is a fragrant spice native to
Southeast Asia, notably Nepal, where it is widely used in culinary
dishes, as a taste enhancer, and as a medicinal ingredient. It is a
member of the Rutaceae family and is commonly known as a Sichuan pepper
because of its numbing and tingling impact on the tongue. Timur is also
used in essential oils for its distinct perfume and medicinal benefits,
including antibacterial and anti-inflammatory characteristics.
There
is a lot of confusion between the Sichuan pepper and the Timur pepper
since both of these peppers have a very similar appearance and come from
the same plant family. Both their flavor and their scent, on the other
hand, are completely unlike one another. The English language sometimes
refers to Timur as prickly ash. It is characterized by a robust lemony
scent and a dark brown appearance. On the other hand, Sichuan pepper is
characterized by its characteristic reddish color and its floral scent.
Among the traits that these two plants have in common, one is their
ability to numb the senses.
