Tasmanian Pepperberry

This spice is a rare find, native to Australia and wild harvested in limited quantities. It yields a range of flavors that astound the palate from minty, floral, and piney to sharp, woodsy, and hot. Two of the most interesting characteristics are the tongue-numbing tingle similar to Sichuan pepper and the bright purple pigment that tints water-based ingredients. Infuse the peppers in oil and not a hint of color is released.

A full range of flavors emerge from this spice in all types of infusions; aioli, sauces, honey, cocktails, and vinaigrettes are great places to start. It can be used in place of black pepper in all the usual ways, but with a very light hand. Try it in soups and stews or sprinkled on your favorite cut of meat.