Siltimur

The dried berry of the Lindera neesiana is sometimes called a pepper berry, but it is definitely not, because it contains a sharp substance. However, just like the Raye timur, it has an unmistakable citrus flavor, with a hint of cedar.

The Lindera neesiana or Lindera fructicosa is a 5-8 meter high tree or shrub with green-yellow flowers. The 6-8 mm large fruits develop in the summer, which are picked and dried after ripening in August/September. The red fruits then turn rust brown to black, just like pepper.

The name siltimur is taken from the Nepalese name sila ṭimura. The Gurung minority in Nepal calls the plant kudu.

The plant grows in large parts of the Himalayas at altitudes of 1.000 to 2.800 meters in Nepal and India and in bushy Myanmar.

The berries are traditionally used as medicine by the indigenous population. Our berries come from the north of Nepal.

The plant is rare and does not have a popular name outside its growing area, although the term cumeo is common.It is a misconception that the plant is a cross between Sichuan peppers as several sellers mention, or belongs to the rue family. The plant, which does not have its own popular name in any non-Nepali language, but is sometimes called 'spicebush' or 'feverwort' after the plant genus Lindera, is a plant from the laurel family.

Smell and make

The berries are rich in essential oils, which provide a warm, pleasant smell and taste experience. The combination of z- and e-citral and citronellal provide the citrus notes, the alpha- and beta-pinene for a cedar flavor, and eucalyptus for a woody, light camphor flavor.

• β-pinene *, woody pine scent (cedar), as in cumin, pine, juniper and hemp,
• 1,8-cineole, eucalyptol *, the refreshing taste of myrtle (and eucalyptus oil) 
• z- and e-citral, sweet citrus flavor from lemon peel
• citronellal, lime leaf (kafir), as in sereh and juniper berry

NB. The woody notes *) are dominant in the siltimur that we can currently offer you.

Use

In Nepalese cuisine, siltimur is used as pepper, including in chutneys and pickles, often in combination with the fresh-citrusy raye timur. Use siltimur as a seasoning with white meat (pork for example), fried fish, shellfish. Combines with coconut, fennel - think of coconut soup - and tomato, for example a tomato achar.

Features:

• 100% berries of the Lindera neesiana, wild plant, picked by hand
• origin: northern Nepal

Assortment

• available in glass, stand-up pouch and test tube
• glass jar contains 45 grams
• stand-up pouches with a capacity of up to 30 to 300 grams
• available in test tube of 10 ml
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

General advice

• siltimur is used whole, bruised. Roast the siltimur in advance to deepen the aroma (smell and taste). Also when you grind siltimur, do it at the last minute.

Save:

• store your siltimur in closed packaging
• preferably store in a dark, dry and cool place
• best before December 2026 (12-2026)
• this expiration date is an indication

Would you like to know what siltimur tastes like?