Timut wild peppers grow on a a large tree that is a distant cousin of the lemon tree. It favors the climate of the Himalayan mountains and the regions poor soils. It is in the Mahabharat mountain range that it is most present.
 
Timut is less acidic than its counterparts of the Sansho/Sichuan family, it nevertheless offers a pleasent flavor. This pepper has strong notes of grapefruit and yuzu, accompanied by a floral touch.
 
Timut pepper is harvested from August to October only in Nepal. The pepper is dried in the sun before being stored in granaries to finalize the drying process for about twenty days.