Timut Pepper
A bright, grapefruit-like pepper from Nepal with a tingling, citrusy character. Timut pepper is more aromatic and less pungent than black pepper, with a distinctive fruit-forward quality.
Fragrance Pyramid
Olfactive Character
Bright, grapefruit-like, and tingly. Timut pepper is more citrus than spice. It has a passionfruit-like quality that sets it apart from other peppers. The numbing sensation is mild and pleasant.
Origin & Harvest
From the berries of Zanthoxylum armatum, grown in the foothills of the Himalayas in Nepal. Related to Sichuan and sansho peppers. The essential oil is obtained by steam distillation of the dried berries. A relatively new ingredient in Western perfumery.
Key Molecules
Linalool provides the floral-citrus quality. Methyl cinnamate adds a slightly sweet, balsamic facet. Limonene contributes citrus brightness. Hydroxy-alpha-sanshool creates the tingling sensation.
Safety & Regulation
Well tolerated in fine fragrance concentrations. Contains linalool, a listed allergen requiring declaration. IFRA compliant. No significant safety concerns at standard use levels.
In Perfumery
An emerging ingredient in niche perfumery. Used by perfumers seeking alternatives to conventional pepper notes. Pairs with citrus, cardamom, and woody notes. In KIDA KYO, timut pepper adds bright, Himalayan energy.
History
Timut pepper has been used in Nepali cuisine for generations. Its discovery by Western perfumers is recent, part of a broader trend of sourcing unusual spice materials from specific terroirs. It represents the expanding palette of modern perfumery.
