Siltimur

The dried berry of the Lindera neesiana is sometimes called a pepperIt's called a berry, but it's definitely not, as it contains a very sharp substance. However, like Raye Timur, it does have an unmistakable citrus flavor, with a hint of cedar.

The Lindera neesiana or Lindera fructicosa is a 5-8 meter tall tree or shrub with greenish-yellow flowers. The 6-8 mm sized fruits develop in summer, which are picked and dried after ripening in August/September. The red fruits then turn red, 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 metres in Nepal and India and in forested Myanmar. The berries are traditionally used by the indigenous population as medicine used. 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 mention, or belongs to the rue family. The plant, which does not have a popular name in any non-Nepali language, but The plant genus Lindera is also called 'spicebush' or 'fever herb' and is a plant from the laurel family.

Smell and make

The berries are rich in essential oils, which provide a warm, pleasant aroma and taste. The combination of z- and e-citral, and citronellal, provide citrus notes, alpha- and beta-pinene create a cedar flavor, and eucalyptus provides a woody, slightly camphorated aroma.

• β-pinene *, woody pine scent (cedar), as in cumin, pine (cone), juniper berry 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 (kafir), as in lemongrass and juniper berry

Usage

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

Features:

• 100% berries of 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 wrapping

• 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, crushed. Roast the siltimur beforehand to enhance its aroma (smell and flavor). Also, when grinding siltimur, do so 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?