The Tasmanian Pepperberry is a rare find, native to Australia and wild harvested in limited quantities. It yields a range of flavors that astound the palate. The first time we tasted it, we were certain that we were being dazzled by a wonderful blend when in fact it was simply the one pepperberry. The flavors emerge in all types of infusions; aioli, sauces, honey, cocktails, and vinegarettes; along with a bit of a pink/purple hue. It can be used in place of black pepper in all the usual ways, but with a very light hand. We really love them infused into vodka, but you can also try them in soups and stews or sprinkled on your favorite cut of meat. Adventurous palates are encouraged to try Tasmanian Pepperberry Macerated Berries.
