TIMUT PEPPER “Zanthoxylum armatum” - 9FE13-
The Timut pepper plant is similar to the Sichuan pepper, but with a more intense aroma (citrus notes), it is also well suited to the climate of northern Italy. Like the Sichuan pepper, the dried husk surrounding the seed is used (the seed is not edible). It is perfect with white meats, but also with fish and shellfish.
Timut pepper is a plant native to the Himalayan regions of Nepal.
Height of the plant when supplied: approximately 60 cm
Description
Description
Timut Pepper Growing Tips:
- Climate and Soil: Timut pepper prefers a warm climate, with average temperatures between 20°C and 30°C. It grows best in well-drained soil with a pH between 6.5 and 7.5.
- Sun Exposure: Make sure the plant receives at least 6-8 hours of direct sunlight per day. A well-exposed area with plenty of sun is essential for growth and healthy development.
- Planting: Plant in spring or early summer, when temperatures are stable. If planting outdoors, leave plenty of space between plants, about 1.5-2 meters, as they tend to grow large.
- Watering: Keep the soil consistently moist, but avoid waterlogging, as Timut pepper roots can rot. Regular watering is important, especially during periods of drought.
- Fertilization: Use a balanced fertilizer and follow the package instructions to avoid over-fertilization.
- Harvesting the Fruits: Timut pepper fruits ripen in autumn. Harvest the fruits when they are red and dry. You can dry them further if desired.
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