So whats the difference between air dried and freeze dried pepperberry?
Air dried pepper looks almost identical to conventional pepper and can be used as such in a pepper grinder. When ground the aroma of the bush – spicy, fruity eucalypt – is very clear. It bleeds a gorgeous red or purple colour into foods and gives a szechuan style tingling heat to your food. When eaten whole by itself the heat is intense!! Like, you would be some sort of masochist maverick to eat an air dried pepper straight up.
Freeze dried pepperberry keeps the shape of the plump black berry. Crisp in texture it can easily be crushed into a powder for bright red/purple garnish. It has a sweet fruitiness on the first taste, followed by a fresh menthol eucalypt flavour… then the spicy heat creeps up on you and….
Pow! 💥 Numb mouth for the next 10 minutes!
- Grind finely and sprinkle over desserts as a bright purple spicy garnish
- Crush and crumble into salads and meals for a flavourful seasoning.
- Throw whole into your gin cocktails as a spicy garnish with a kick!
- Offer it to a guest telling them it is a Tasmanian sugar berry and enjoy the faces pulled when they realise they’ve been had.
- Chuck a couple into your smoothie and blend up together. No joke! It really works. Plus pepperberry has 4 x more antioxidant capacities than blueberries so it’s healthy too!