Tasmanian pepperberry (Tasmannia lanceolata) is a great alternative to conventional pepper. It is like a cross between Sichuan pepper, plum and cloves. Being much closer to the berry end of the spectrum than regular pepper, it is suited to both sweet and savoury dishes – it is equally at home in a casserole as it is in a quince paste. Serve it fresh-cracked on ready-to-serve food to appreciate its amazing bush aromatic and spicy bite. Use pepperberry in cooking to mellow the spice and bring attention to its fruity dimension.
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