The berries are gathered from the wild in September and October, and dried in the sun until they split open. The seeds are removed and discarded.
The dried Tirphal berries (at this stage considered peppercorns) end up dark brown outside, whitish inside, and just somewhat larger than Szechuan Peppercorns. They are very fragrant, and have a sharp taste with a slightly bitter aftertaste.
Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans. A restrained hand is used with other spices in the curries to let the flavour of the Tirphal come through. It is added after all the main ingredients are.
Toast first before using to release full taste.
Tirphal is believed to help you not get so windy, especially after legume dishes.
Store for up to 6 months in a tightly sealed jar or container.
Called “Tirphal” in Goa, India. Called “Tilfda” in Hindi. In Portuguese, called “limao pimentose” (pungent lemon).