Bhutan Lemon Pepper Whole
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Bhutan lemon pepper (Zanthoxylum) from the high altitudes of Bhutan: smells of lime zest, tingles gently on the tongue and feels fresh, clear and elegant. I don’t use it like pepper, but as a citrus spice with texture.
- Category: Pepper, whole
- Taste: lemony, fresh, tingling, slightly numbing
- Use: prawns, fish, grilled vegetables, burrata/cream cheese, salad dressings, Asian noodle dishes/vinaigrette
- Format: 35 g jar, 200 g stand-up pouch
My tip: Don’t cook it. Finely ground in a mortar, scatter it over warm dishes at the end – e.g. over grilled fish or scallops. In raw marinades (soy sauce, sesame oil, lime) it adds clean freshness.
Origin & Story
Bhutan lemon pepper (Zanthoxylum armatum) belongs to the family of Sichuan pepper varieties – but comes exclusively from the high altitudes of Bhutan in the eastern Himalayas. There it grows wild or is cultivated on small-scale family farms. In Bhutan's local cuisine it is traditionally used in broths, stews and fish dishes – whenever heat, acidity and clarity are called for. Unlike Sichuan pepper, Bhutan pepper is more elegant, brighter and more pronounced in its citrus note.
Highlights
The pepper smells intensely of lime zest, pink berries and green pepper. It tingles on the tongue, numbs slightly – yet stays pleasantly fresh and balanced. The small husks are coarsely crushed in a mortar or cooked whole. Ideal for fish, prawns, salad dressings or vegetable dishes with a citrus component.
Quality
Our lemon pepper comes from wild harvesting and micro-scale cultivation in the mountain regions of Bhutan. The berries are picked by hand, gently dried and selected in small batches. Only aromatically bold, gold-orange husks make it into the bottling – all-natural and with no additives.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"I don't use Bhutan lemon pepper like ordinary pepper, but as a flavour carrier with texture. The key is: never cook it, but add it finely ground in a mortar over warm dishes only at the end – that way the lemony tingle is preserved. I find it especially exciting in combination with raw marinades: e.g. with wild salmon, soy sauce and lime juice, over beef tartare with sesame oil, or as a contrast on grilled scallops, which taste best hand-dived from Norway and are also sustainable. The aroma lifts without overpowering – and brings freshness where you don't expect it."
Recommended use
- prawns, fish, grilled vegetables
- burrata, fresh cheese, salad dressings
- Asian noodle dishes, broths, vinaigrette
Recipe idea
Prawns with Bhutan lemon pepper & roasted vegetables
View recipe
Origin / Ingredients
Bhutan.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
Bhutan lemon pepper
Additional information
| Weight | 0.035 kg |
|---|
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