Nepali Sichuan Pepper, known as Timur, holds a special place in Nepali food culture. It is widely used in traditional dishes to add a unique tangy and numbing flavor that enhances the overall taste. Timur is especially common in ethnic cuisines such as those of the Newar, Tamang, and Rai communities. It is often used in pickles, meat dishes, chutneys, and spice mixes. In many households, Timur is considered more than just a spice; it is also seen as a home remedy for colds, indigestion, and toothaches. During festivals and special occasions, Timur is included in various traditional recipes, symbolizing its deep-rooted presence in Nepali culinary heritage. Its strong aroma and medicinal value make it a cherished ingredient passed down through generations.