Sarabar, Timut pepper from Nepal

Origin and background

Timut pepper, originally from the Himalayan foothills, is hand-picked in mountainous areas at altitudes of over 2,000 metres. Sarabar selects and refines it carefully to preserve its aromatic purity and consistent quality. Unlike traditional black pepper (Piper nigrum), it has a unique aromatic profile and a slightly anaesthetic effect on the palate.

Tasting

Appearance: Small, hollow, dark-brown berries with a rough shell.

Nose: Very expressive and bright. Dominant citrus notes (pink grapefruit, lime), exotic fruit, with discreet floral and resinous touches.

Palate: Lively, aromatic attack. Pronounced citrus flavour, tangy, slightly spicy. Characteristic slightly numbing and refreshing sensation on the tongue, a Zanthoxylum signature. Long, lingering finish with zesty, lemony notes.

Suggested pairings

Ideal with raw or marinated fish (ceviche, sashimi), shellfish (langoustines, grilled prawns) or scallop carpaccios. Excellent with roast poultry or creamy citrus sauces. It reveals all its potential with fruity desserts (citrus salads, lemon sorbets), dark chocolate ganaches or exotic pastries. It's also perfect for adding a twist to cocktails or homemade syrups.