Pepperberry (out of stock)

Pepperberries

Pepperberries are the Australian equivalent to chillies; hot, impactful, versatile and extremely good for you. They also go well in combination with chilli, ginger and wasabi as they have a back of throat burn to complement the frontal feel of chilli; middle palate tingle of ginger and sinus sting of wasabi.

Add about 6 berries or a generous pinch to sauces, salads, even over fruits (strawberry and pepperberry ice cream is terrific) for an interesting zing. Use too much and it has been described as being like a pepper grenade going off in your mouth. Used well, there is nothing better with a good steak and a rich red wine jus or over the usually flavourless chicken we seem to get these days. Try it on fish or for the best salt and pepper squid you’ll ever try.

Store it in the freezer to retain heat and antioxidant capacity. Note that pepperberrries are a good source of the anti-inflammatory, polygodial which also occurs in folk medicines of several different plant species from other countries and which were used to treat arthritis, joint injuries or ageing and to help other functional ingredients get absorbed through the skin. In fact, the combination of pepperberry and anise myrtle is better than turmeric as an anti-inflammatory.

However, as a culinary spice, a little goes a long way and the fact that it is good for you should encourage a generous sprinkle over most dishes.

Available dry and milled (when in season) in 100g jars and 1kg pouches.

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