Timur ko Chhop
舌がシビレる！ネパール版「悪魔のドライふりかけ」
Description
'Timur' is Nepali Sichuan pepper, 'Chhop' means crushed powder (dry seasoning). An extremely simple yet intensely spicy, numbing powder seasoning made by finely crushing Timur, dried red chilies, garlic, and salt in a mortar. Nepal's versatile spice-salt heavily used when wanting to 'flavor-change' dishes without adding moisture.
Classification: Furikake (Dry Seasoning), Ultra Spicy, Dip
Shops selling Timur ko Chhop
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Timur(Nepali Sichuan pepper)
- Dried red chili
- Garlic
- Rock salt(or coarse salt)
Instructions
- [Authentic Recipe]
- [Roast Spices]: Without oil, lightly dry-roast Timur berries and dried red chilies in a pan until aromatic.
- [Crush]: Place roasted spices, raw garlic cloves, and coarse salt on a Silauto (stone mortar).
- [Powderize]: Using a Lohota (stone pestle), apply body weight and grind forcefully until completely powdered. Store in an airtight container.
Learn more Substitutes, pairings, tips
Key spices
Timur(Nepali Sichuan pepper)、Dried red chili
Substitutes at Japanese supermarkets
Mix JP 'Hua Jiao powder', 'Ichimi chili', 'Garlic powder', and 'Salt'
Pairing
Aloo Boil (Boiled Potatoes) / Grilled Meat (Sekuwa) / Dal Bhat Rice
Trivia
Unlike watery 'Achars (sauces)', it's a dry powder allowing long-term storage. Prized during harsh Himalayan treks/climbs by Sherpas, keeping it in pockets as an 'intense accent (stimulant)' for monotonous meals.
Eating tips & etiquette
Place a tiny bit on the edge of Dal Bhat rice, eating it as a 'furikake' mixed into curry, or dab simple boiled potatoes (Aloo Boil) directly into it.
Allergen
None