Pahari Haat Himalayan Sichuan Pepper (Timur) is wild-harvested from the Himalayan slopes of Uttarakhand — a citrusy, tingling spice used traditionally in Himalayan and Nepali cuisines. Hand-harvested, sun-dried, no additives. 30g, FSSAI Certified.
Timur berries carry a fresh, lemony aroma and a distinctive tingling sensation known locally as jhanjhanahat — quite unlike the burning heat of chili peppers. Used traditionally in curries, chutneys, pickles, grilled dishes, and sauces, this wild Himalayan spice brings an authentic Uttarakhand flavour that's hard to find outside the hills.
What Is Timur (Himalayan Sichuan Pepper)?
Timur (Zanthoxylum armatum) is the Himalayan cousin of Sichuan pepper, growing wild on thorny shrubs in the mid-altitude forests of Uttarakhand and Nepal. The whole husk surrounding the seeds is used for its citrus aroma and tingling sensation, either whole or ground into a fine powder. Pahari Haat sources Timur directly from wild harvest in the Himalayan hills, sun-dried without additives.
Why Choose Pahari Haat Himalayan Sichuan Pepper?
- Wild-Harvested from the Himalayan Slopes of Uttarakhand
- Distinctive Citrusy, Tingling Flavour (Jhanjhanahat)
- Sun-Dried — No Additives, No Preservatives
- Single Ingredient — 100% Timur Berries
- FSSAI Certified
- Women-Led Himalayan Enterprise
Pahari Haat Timur vs. Commercial Sichuan Pepper
| Feature |
Pahari Haat Himalayan Timur |
Commercial Sichuan Pepper |
| Sourcing |
✓ Wild-harvested, Himalayan Uttarakhand |
✗ Often imported, origin unspecified |
| Processing |
✓ Sun-dried, small-batch |
✗ Mass-manufactured |
| Additives |
✓ None |
⚠ Varies |
| Traceability |
✓ Traceable to Uttarakhand hills |
✗ Rarely specified |
Every purchase supports Pahari Haat, a women-led Himalayan enterprise working with rural communities across Uttarakhand to promote sustainable livelihoods.
Disclaimer:
This product is a food spice intended for culinary use only. It is not intended to diagnose, treat, cure, or prevent any disease. If you are pregnant, nursing, or have any medical condition, allergy, or dietary restriction, please consult your physician before consuming this product.
Product Name: Himalayan Sichuan Pepper (Timur)
Brand: Pahari Haat
Botanical Name: Zanthoxylum armatum
Form: Whole Dried Husk/Berries
Ingredients: 100% Timur (Himalayan Sichuan Pepper)
Net Weight: 30g
Origin: Wild-Harvested, Himalayan Hills, Uttarakhand, India
Colour: Reddish-Brown
Aroma: Fresh, Citrusy, Lemony
Taste Profile: Citrusy, Tingling, Aromatic
Artificial Flavours: None
Preservatives: None
FSSAI Certified: Yes (License No. 12622001000014)
Suitable For: Vegetarians & Vegans
Shelf Life: 12 Months from Date of Packaging
Storage: Store in an airtight container in a cool, dry place away from direct sunlight and moisture.
Usage Recommendation: A pinch, crushed or whole, adjusted to taste.
Best Enjoyed With: Curries, chutneys, pickles, grilled dishes, sauces, momos.
Pahari Haat Himalayan Sichuan Pepper brings a citrusy, tingling flavour to traditional Himalayan and Nepali dishes.
Everyday Uses
🍛 Curries & Sauces: Add whole or crushed Timur to curries and sauces for a citrusy, tingling kick.
🥒 Pickles & Chutneys: Use in traditional Himalayan pickles and chutneys.
🍢 Grilled Dishes: Sprinkle crushed Timur over grilled meats or vegetables.
🥟 Momos: Use as a finishing spice for an authentic Himalayan touch.
Pro Tips
✔ Start with a small quantity — the tingling sensation builds with quantity.
✔ Lightly crush or toast before use to release the aroma.
✔ Store in an airtight container away from moisture and sunlight.
Why Choose Himalayan Sichuan Pepper?
Wild-Harvested from the Himalayan Hills
Timur is wild-harvested from thorny shrubs in the mid-altitude forests of Uttarakhand — not mass-farmed or imported.
No Additives, No Preservatives
Just one ingredient — Timur berries. No anticaking agents, no artificial flavouring, no preservatives.
A Genuine Himalayan Spice
Rooted in generations-old Uttarakhand and Nepali culinary tradition, this is a genuine wild-harvested Himalayan spice.
Naturally Pure
✔ 100% Timur — No Fillers
✔ No Artificial Flavours
✔ No Preservatives
✔ Wild-Harvested, Small-Batch
The Science Behind the Tingle
Timur's signature tingling sensation — locally called jhanjhanahat — comes from a naturally occurring compound called hydroxy-alpha-sanshool. Research published in Proceedings of the Royal Society B (2013) found that this compound activates mechanoreceptors in the skin at frequencies of roughly 50Hz — the same nerve fibres that detect light vibration and flutter — rather than the heat or pain receptors that chili's capsaicin triggers. It's a genuinely different sensory experience from spicy heat, not just a milder version of it.
Supporting Himalayan Communities
Every purchase supports Pahari Haat, a women-led Himalayan enterprise working with rural communities across Uttarakhand to promote sustainable livelihoods.
Why Customers Choose Pahari Haat Himalayan Sichuan Pepper
✔ Wild-Harvested Himalayan Timur
✔ Zero Additives
✔ FSSAI Certified
✔ Women-Led Himalayan Enterprise
