Like pink and Szechuan peppers, timut pepper is not really a pepper at all - but a berry, plucked from the steep mountain sides of the Mahabharats in southern Nepal. It is made up of a hard, bitter black seed (this is removed before being used for cooking) encased in a pericarp, a casing a bit like the zest of a tangerine. These little berries have made an exciting entrance into the perfume world only recently. Their complex citrus sparkle is, for many people, akin to grapefruit or dried peel, bringing a light, fresh spice to the opening of a fragrance. Ffern timut pepper is harvested in Nepal and extracted using the supercritical CO2 process.