Timut Pepper (Timut)
Description
Natives to the Himalayan region of Asia have been using it for years not only for its taste but also for its medicinal effects.
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Timut pepper is a real pepper rarity, actually not a pepper, but the capsule fruit of a rhombus plant (Rutaceae).
This prickly shrub Zanthoxylum alatum (synonym Z. Armatum) has a stature height of up to 10 meters. It is a close relative of the Chinese Sichuan pepper (Zanthoxylum Bungeanum). In Nepal, this plant grows wild at an altitude of about 2000 meters, in the mountainous regions of the Himalayas and is not cultivated but grows wild. Its capsule fruits turn reddish-brown when mature and break open. Inside there are up to 4 small black seeds.
Description: This shrub is found in North America, Nepal, India, and Bhutan.
Parts Used: Bark, carpels, carpels of fruits, seeds
Active Compounds:
Bark: Alkaloids: g-fagarine, b-fagarine (-skimmianine), magnoflorine, laurifoline, nitidine, chelerythrine, tambetarine and candicine
Coumarins: xanthyletin, zanthoxyletin, alloxanthyletin, Resin, tannin, volatile oil.
Medicinal Applications
Action
Branches, fruit and thorns: carminative, stomachic
Bark and Berries: alterative, anti-rheumatic, carminative, diaphoretic, hepatic, stimulant, tonic.
Therapeutic Uses:
asthma
bronchitis
cholera
fever
fibrositis
indigestion
rheumatism
skin diseases
toothache
varicose veins
Prickly Ash is used in many chronic problems such a rheumatism and skin diseases; chilblains, cramp in the leg, varicose veins and varicose ulcers. It is also used for low blood pressure, fever, and inflammation. Externally it may be used as a stimulation liniment for rheumatism and fibrositis. It has a stimulating effect upon the lymphatic system, circulation and mucous membranes.
Dosage:
Bark-infusion, decoction
Infusion: Pour a cup of boiling water onto 1-2 teaspoonfuls of the bark and let infuse for 10-15 minutes. Drink this three times a day.
Tincture: take 1-2 ml of the tincture three times a day.
Ayurvedic Preparation: Tejowatyadya Grita, Tumbawardi Churna
