What to use instead of timiz
Quick answer
The closest option is Long pepper, rated good. What Ethiopian cooks themselves use — as farenji timiz — when they can afford it. Sharper and more peppery, with less of the clove-and-pine aroma; smoked timiz’s smoke is lost entirely.
It will not do for: Where the smoke of smoke-dried timiz is wanted.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Long pepper
Good matchUse: ~0.75× by volume — Rather less, because Indian long pepper is the more pungent.
What Ethiopian cooks themselves use — as farenji timiz — when they can afford it. Sharper and more peppery, with less of the clove-and-pine aroma; smoked timiz’s smoke is lost entirely.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | partial | close | more |
Works for
- Berbere
- Meat wots
Does not work for
- Where the smoke of smoke-dried timiz is wanted
Cuisine: A substitution Ethiopian markets already make; the dish stays itself.
Cubeb
AcceptableAnother resinous, moderately pungent Piper. Cubeb is more bitter and has a cooling, camphorous edge timiz lacks.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| partial | partial | close | similar |
Works for
- Berbere made abroad
Does not work for
- Spiced coffee
- Anywhere the bitterness would show