Character
The Story of Nepalese Sichuan pepper absolute
An electric, citrus-spiced absolute from Himalayan Timur berries, captured through supercritical CO₂ extraction. Its tingling sanshool compounds and bright citrus character bring a kinetic, angular quality to modern fragrances.
Heritage
Sichuan pepper takes its Western name from Sichuan province in southwestern China, where Zanthoxylum species have grown for centuries and shaped one of the world's most distinctive regional cuisines. However, nearly identical species migrated westward along Himalayan trade corridors, becoming integral to Nepalese, Tibetan, Bhutanese, and Himalayan Indian cookery under names like Timur or Timmur. In Nepal, Timmur occupies a place roughly equivalent to black pepper in Western kitchens, lending a characteristic citrusy, tingly heat to dals, meats, and chutneys. The thorny shrubs grow at elevations between 1,400 and 3,000 meters, thriving in the sharp air and rocky terrain of the Himalayas. Traditional Himalayan medicine incorporated Timur for its warming, digestive, and anti-inflammatory properties long before perfumers discovered its aromatic potential.
At a Glance
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Feature this note
Nepal
Primary source region
Ingredient Details
Supercritical CO₂ extraction
Dried fruits
Did You Know
"Sichuan pepper contains sanshool, a compound that activates the trigeminal nerve at approximately 50 Hz, creating its signature electric tingling sensation."