Bakemaster wrote:It's used a lot in Nepali food, where they call it Timur. My friend's family swears it's different from the szechuan pepper they sell at the asian grocery, so they bring it back from Nepal when anyone goes for a visit, but I can't really tell the difference.
Interesting. I've spent a fair bit of time just a few hundred km from the Nepali border, and I wasn't familiar with this spice until I discovered a good Szechuan place.
poxic wrote:All "curry powder" and garam masala come with some form of peppers or chilies mixed in, unfortunately.
I don't know about supermarket brands of garam masala, and I'm not even going to get into my 'curry powder' rant, but most garam masala used at home (and that you'd find at an Indian grocery) contains no chillies. Sometimes it contains pepper. You can always make your own if you have a grinder, with whatever spices work for you. It should have a certain pungency, but it needn't be from chillies or pepper.