Forest food
We call this Bokay Timbur in Nepali or more popularly Szechwan in english (Zanthoxylum acanthopodium), I am not sure if this is the exact species used in Chines...
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We call this Bokay Timbur in Nepali or more popularly Szechwan in english (Zanthoxylum acanthopodium), I am not sure if this is the exact species used in Chinese cooking. We use the seeds to flavour chutney, the flavour is in the hull of the seed. The seeds are pungent and should be used in moderation, otherwise it will numb the tongue. A big roasted tomato, few cherry peppers, salt and about a dozen Bokay Timbur seeds ground into a coarse paste is all that is to be done here.
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Jul, 2016Views
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