Whole Native Pepperberries for your grinder
Memorable Quotes: "Pepperberries, Oh my husband loves these in his pepper mill, they are very hard to get and yours are very well priced" one lovely 
lady who visits our Australian Craft Show stall each year to stock up.
Tasting Notes: The initial aroma is rich, fruity & peppery. As they are chewed this aroma translates well into the initial effect on the palate but is soon overtaken by a heat which starts at the back of the palate and gradually spreads both forward and backwards becoming nasal and slightly irritating of the throat at full strength. The tongue will remain buzzing for quite some time although it is quite a different effect to Chili as it actually has a very complex flavour.
Natural History: Native Pepperberries Tasmannia lanceolata grow in cool, high mountain Rainforest and tall wet forest as a small understroey bush. In late autumn their small dark purple berries ripen in small bunches at the tips of the branches. These contain small black seeds which are packed with the oil which provides Pepperberries with their bite. There are 3 types of Native Pepper, we use the one with the hottest berries which grows along the south-east coast of Australia, as seen on the map above Right. Our berries come from north west Tasmania where the Native Pepper is a very common plant.
Cultural History: Native Pepper was used as medicine and as a spice by Aboriginal tribes along the east coast. The berries were used as a spicy rub on meats before roasting and the leaves were used in ground ovens to impart their peppery flavour onto the food.
Ingredients: Whole Native Pepperberries Tasmannia lanceolata (100%), air dried.
Using your Native Pepperberries: The easiest way to enjoy your Native Pepperberries is to simply add them to your pepper mill. They are a similar size to normal pepper corns but much more delicate and grind up perfectly. You will soon learn to love them, with much more bite, flavour and aroma than boring old pepper, and they are from our Rainforest! Other options are to grind them up and add to your favourite pasta sauce where they will add a complex peppery heat 'under' the flavour of tomato on your palate.
Our whole pepperberries are air dried where they shrivel in size to be the same as a normal black peppercorn. Our ground Pepperberries are freeze dried to preserve their bright purple colour and keep the best flavour but are much more expensive per gram due to the high cost and quality of the freeze drying process.
Also the best for pepper steak, ground up and used in batter, crumbs and crustings, added to all marinades, simmer sauces and anywhere you would like a peppery burst in place of pepper or chili.
Made By: Kurrajong Native Foods
Storage: Store in a cool dark place. will keep for 3 years as per best before date on bottle with minimal flavour loss. Can be frozen for prolonged storage or maximum flavour retention.
Other Native Pepper Creations: Whole & Ground Native Pepperberries in spice card, 70g & 1kg sizes. Lemon Myrtle & Native Pepperberry seasoning.
