Ingredient
The Tasmanian pepperberry (Tasmannia lanceolata) has a few common names such as the native pepperberry or mountain pepper. The pepperberry typically grows in the southern areas on the east coast of Australia and particularly in Tasmania where it is very cold during the winter months. Pepperberries were commonly used by aboriginals for both culinary applications and medical.
The leaves and fruit of the Tasmanian pepperberry can both be eaten and contain a hot tasting compound called polygodial as well as having a fragrant, spicy taste and a 'bushy' rainforest feel. The actual pepperberries are a small black fruit, the size of a pea which contain numerous small seeds. The best way to describe the taste of eating a whole pepperberry is an initial pleasant fruit taste with no heat, then its like a hand grenade going off in your mouth. The delayed release of the heat compound (polygodial) means you get a significant flavour from the pepperberry. However, unlike fresh chilli the heat disappears after a just few minutes. Growers recommend to only one tenth the amount of pepperberry than you would use black pepper.
Pepperberries can be used in any application that you would use regular black pepper like marinades, stews, sauces, dressings and vegetable dishes. However as most pepperberry come frozen when they are placed into a pepper grinder they clog it up. Best way to buy pepperberries to purchase them ground already in small quantities and store in the freezer.
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