Skip to content 
Garlic Timmur Chhop
Garlic Timmur Chhop also mainly known as Timur Ko Chop is unique blend of spices and is one of the popular staple in Nepali kitchen. The star of this spice mix is the Timur pepper shipped from the Himalayan region of Nepal, a zesty and citrusy pepper variety that adds a distinctive flavor profile to any dish it graces.
What makes our garlic timmur chhop unique from traditional timur ko chop is the addition of garlic which makes it even more flavorful.
Our chhop seamlessly integrates into various recipes, giving you the freedom to experiment and elevate your culinary creations.
Elevate your cooking to an art form by incorporating Timur Ko Chop into your signature dishes. Whether you pair the spice with Nepalese Dal Bhat, noodles like Thukpa, Thentuk, Chow mein or any meals, it will elevate your dining experience. Whether you're a seasoned chef or an aspiring home cook, this spice blend empowers you to infuse your creations with an unmistakable flavor that leaves a lasting impression.
100% Vegetarian
Net Weight: 200g (7.05 oz)
Product of Nepal
Nutritional Facts
Ingredients
Dried Red Chillies, Garlic, Timmur (Szechuan Peppercorn), Sunflower Oil, Sesame Oil, Salt, MSG
Storage
Store in a cool, dry and hygienic place.
How to Use Timur Ko Chhop?
Sprinkle Timur Ko Chop generously as a seasoning for meats, fish, and vegetables. The zesty notes of Timur pepper will add a burst of flavor, enhancing the natural taste of your ingredients.
Addition of garlic on our Garlic Timmur Chhop makes it useful as a rub for your barbecue or grilled meat giving the protein a unique taste.
Pair our timur chhop with our noodles in Thukpa, Chow mein, Keema Noodles to elevate the flavour of the dish even more.
- Pair our timur chop with regular Nepalese breakfast, lunch or dinner for spicy, tingly and burst of flavors.
Indicated on the packaging.
05.
Get a Quote!
Whether you’re a wholesaler, distributor or a curious visitor, connect with us for product information and we will get back to as soon as possible.
