Tomar Fruit or Tumru (Nepalese)
Latin – Xanthoxylum armatum
Other Names : Tumru, Timur, Szechuan Pepper, Szechuan Pepper, Sichuan Papper, Nepalese Pepper, Mullilam, Tilfda, Kamte Kai, Jummina Kayi, Kaatmurikku
Used widely in Chinese, Nepalese, Tibetian, Bhutanese, Thai & in India it is mostly used in Konkani cuisines. The colour or the size of each varity may differ from each other. But yet the taste is much similar.
This particular variety is from Nepal is smaller in size & has slightly dark brown colour compared to the one that comes from south India, which is slightly larger & has light brown colour
Szechuan seeds give wonderful taste to the Lentils or Fish curry, along with spices like Marathi Moggu or even with Asafoetida.