So whats the difference between air dried and freeze dried pepperberry?
There is a significant different in flavour, texture and quality between air-dried and freeze-dried pepperberries.
Air-dried pepper looks almost identical to conventional pepper and can be used as such in a pepper grinder. When ground the aroma of the bush – spicy, fruity eucalypt – is very clear. It bleeds a gorgeous red or purple colour into foods and gives a szechuan style tingling heat to your food. When eaten whole by itself the heat is intense!! Like, you would be some sort of masochist maverick to eat an air-dried pepper straight up.
Freeze-dried pepperberry keeps the shape of the plump black berry. Crisp in texture it can easily be crushed into a powder for bright red/purple garnish. It has a sweet fruitiness on the first taste, followed by a fresh menthol eucalypt flavour… then the spicy heat creeps up on you and….
Pow! 💥 Numb mouth for the next 10 minutes! (joking – it’s not that bad)
- Grind finely and sprinkle over desserts as a bright purple spicy garnish
- Crush and crumble into salads and meals for a flavourful seasoning.
- Throw whole into your gin cocktails as a spicy garnish with a kick!
- Offer it to a guest telling them it is a Tasmanian sugar berry and enjoy the faces pulled when they realise they’ve been had.
- Chuck a couple into your smoothie and blend up together. No joke! It really works. Plus pepperberry has 4 x more antioxidant capacities than blueberries so it’s healthy too!