Timiz Pepper, Ethiopia

This African ‘long pepper’ is related to the more common Asian varieties, but has a distinct flavour all of its own – it is less fruity and sweet than its Asian cousin, not so hot and with a deeply aromatic quality. The other notable difference is that as the climate in Ethiopia is not ideal for sun-drying, the pepper is generally dried near an open flame, giving it a marked smokiness. In Ethiopia it is used as part of the Berbere blend for making wat, the country’s national dish of meat stew, and it is also used in traditional medicine. We like to use this pepper in braised dishes, and it works particularly well with game.