Pepperberry Native (ground & air dried)
Both the berries and leaves are used from this Australian Native shrub.
Pepperberries are dark-blue to black in colour and have an intensely strong pepper bite that is accompanied by a mineral-like aftertaste that lingers and builds in heat over a period of about 5 minutes after consumption.
Use with care, about one tenth the amount one would use of conventional pepper.
The pepperleaf is far milder and gives a pleasant, Australian outback taste to food when used as a substitute for normal pepper.
Sprinkle onto chicken and fish with ground Lemon Myrtle leaf and a little salt.
Other Common Names: Australian Native Pepperberry, Mountain Pepperberry, Mountain Pepperleaf.
Botanical Name: (Tasmannia lanceolata)