टिमुर(Nepalese pepper) or Sichuan pepper is a highly pungent, sharp tasting dried berry from the prickly ash shrub family. It is often mistaken for black pepper, but has an entirely different flavor and is, in fact, not related to the black pepper family. It has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth due to hydroxy-α-sanshool. It is one of the major spices in Nepalese cuisine and has significant use in traditional medicinal purposes as well.
The proper and balanced consumption of Nepalese Pepper could have numerous health benefits. The Pungent and spicy taste of Timmur produces enzymes in the mouth that facilitates digestive process and controls gas in the stomach. It is antiseptic, antispasmodic and stimulant. It is also used for treating toothache and is a good source of vitamin A, phosphorous, thiamin, phytosterols, and carotene. Due to its antifungal and antibacterial properties, it can be used as food preservatives and in cupboards or book shelves to protect from moths and fungi attacks. It has ability to stimulate the immune system, reduce pain, boost the appetite, increase circulation, strengthen the bones and reduce inflammation.
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