Tirphal or Chirphal Fruit or Tumru (South India)
Latin – Xanthoxylum rhetsa, Zanthoxylum rhesta
Other Names : Teppal, Tirphal, Chirphal, Tumru, Timur, Szechuan Pepper, Szechuan Pepper, Sichuan Papper, Indian szechuan 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 South of India & is larger in size & has slightly light brown colour compared to the one that comes from Nepal which is slightly smaller & has dark brown colour
Szechuan seeds give wonderful taste to the Lentils or Fish curry, along with spices like Marathi Moggu or even with Asafoetida.