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Nirmala's Kitchen Tasmanian Pepperberries |
Also known as mountain pepperberry, these whole berries have a wrinkled black exterior with a slightly purple sheen. Their mild fragrance belies the explosion of aroma and flavor once these exotic treasures are cracked, crushed, or ground. Unlike the pure peppery essence of Malabar or Tellicherry peppercorns, Tasmanian pepperberries have a distinctive, slow-building peppery bite and a finish that lingers with layers of earthy flavor notes—licorice, juniper, and mint.
Grown organically on the island of Tasmania off the southern Australian coast, these berries can be used whole or ground. They are excellent sprinkled on grilled meat, poultry, and seafood or added to cream sauces for steaks or pasta.
Use these pepperberries with care until you get used to their flavor and heat. They’re potent and pungent, so a little goes a long way. Try a fine grind sprinkled lightly with sea salt and a coating of extra virgin olive oil on your next steak just before cooking.
About Nirmala's Kitchen
From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors.
It is her passion to create wonderful, exotic dishes that excite the palate. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America. These now collide with the dozens of ethnicities she has adopted in the melting pot of New York City.
To feed her insatiable appetite for exotic ingredients, she has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets and food stalls.
Look in Lobel's Pantry for more exotic offerings from Nirmala's Kitchen. If you want to try something but aren't sure how to use it, just email us and we'll be glad to provide suggestions and recipes.
Ingredients
Whole pepperberries.
Salt-free. Sugar-free. No MSG.
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