Timmur grows wild in many parts of the Himalayas. Its dark-colored berries give you a pretty tintling feeling on the tip of your tongue as they taste like citrus in a way you never experienced before.
Net Wt - 50 gm
Timmur is used in chutney, pickles, salad or vegetables. It is also used in MOMO ko achaar (popular Nepali food).
- Due to its anti-fungal & antibacterial properties, it is used to protect book selves and cupboards from moths and fungi.
- Putting few seeds in bottles or lentils or beans help protect form bug attack.
- Also a great aid for toothache.