The king of peppers.

Has a rare and beautiful aroma.

Ιt burns more than black pepper and the flavor and taste will take off your plate.

Use these berries to add a wild, natural and spicy taste to native foods such as emu burgers, flavored breads, pastas and pates, mustards and cheeses.

They also can be used as a novel garnish or a spicy ingredient in soups and stews. Additionally, they contain a strong red dye which adds vibrant color to pale sauces and cheeses.

Expiry Date : 12/2025

Tasmanian Product

Attributes

100% Natural Product, Vegetarian, Vegan

Free Of

Artificial Flavors & Colors, Preservatives, Additives, GMO, Gluten.

Herbal Properties

Antioxidant, Digestive Problems, Stomach Disorders, Stomach Burning.

Perfect Matches

Goes well with nutmeg, ginger, cloves, cinnamon, lemon, garlic and cumin.

Aroma & Taste

The aromatic bouquet is complex, with passages of laurel, cedar, mint, leather, flowers such as geranium or violet and fruits such as berries.

In the mouth, it starts softly, with a slight sweetness, and then reveals its intensely spicy side.

Cooking & Pastry Uses

Its aromatic character especially emphasizes meat hunting, winged or hairy, grilled red meats, shellfish and seafood.

It is best to add it to food shortly before or after the end of cooking, using a mortar to break the seeds, as they are quite sticky and do not “work” well with the spice mills.

Storage : keep it  in a cool & dry place.