Grown mainly on high ground, timut has prodigious virtues. The berry, the leaves and the seeds have been used for millennia by the Nepalese as a natural remedy in the treatment of stomach issues, not to mention the diuretic, bactericidal and fungicidal effects that it carries out when it is added to food preparations. The fruits are also used in infusions to combat fever and digestive difficulties. But the berries are enough for us, which, with their citrus-flavored verve, make our table happy.
Timut is a precious plant whose berries – when left to dry in the sun – open up distant and enchanting worlds and bring them close. So let’s travel with the timut beyond the horizons traced by the eternal glaciers so dear to the monks in orange robes to land in a countryside made of shrubs, small trees, herbs and fragrant flowers. And we find ourselves enchanted in the Mediterranean in gardens full of lemon and grapefruit, and here we are in the Caribbean, dancing to the rhythm of lime. Timut, the world in a spice.
Rather than recipes, this time we recommend it as an addition, because we really like timut and we want you to like it too. Try it, a few drops may be enough, on a cream of artichoke or a cream of asparagus: the effect is exciting. A drop on lobster, how wonderful. Even on freshwater fish, the pleasant effect is guaranteed, as well as on pork. If we really want to go for it, try it with daal or in a chicken marinade with cumin and turmeric. Ommmm …