Siltimur

The dried berry of the Lindera neesiana is called a pepperCalled a berry, but it certainly isn't, as it contains virtually sharp dust. However, just like the Raye timur, it has an unmistakable citrus flavor, with a hint of cedar.

Temporarily unavailable - inquire about the expected delivery date

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

The name Siltimur is derived 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 forested Myanmar. The berries are traditionally considered by the indigenous population as uses medicine. Our berries come from northern Nepal.

The plant is rare and has no popular name outside its growing area, although the term cumeo is common. It is a misconception that the plant is a cross between Szechuanpeppers as various sellers report, or belongs to the rue family. The plant, which does not have a popular name of its own in any non-Nepalese language, but named after the plant genus Lindera, which is called 'spicebush' or 'fever herb', is a plant from the laurel family.

Scent and make

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

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

Usage

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

Features:

• 100% berries from the Lindera neesiana,
• foraging
• origin: northern Nepal

Assortment

• available in glass (45 grams), stand-up pouch and test tube (10 ml)
  
• Larger quantities on request

Gift packaging

• The jar is available in 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 and crushed. Roast the siltimur beforehand to deepen the aroma (smell and flavor). Do the same when grinding siltimur, but do so at the last moment.

Save:

• Store your Siltimur in a closed package.
• preferably store in a dark, dry and cool place
• batch **269 best before December 2027 (12-2027)
• This expiration date is an indication.

Would you like to know what siltimur tastes like?