Originally from Indonesia, this berry is one of the most used in Asian cuisine for its citrus and fruity flavor that perfumes all kinds of dishes. You can use sprinkled on sauces, curries, fish, shellfish, meats and even desserts.
This berry is harvested on the island of Chiloé in Chile. Its flavor is candied fruit and camphor with a slight spicy touch. It is used in grilled meats, fish and crustaceans.
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TASTING: slightly spicy with a taste of candied fruits and camphor.
USE: meat, fish and crustaceans.
FORMAT: 25 grs.
INGREDIENTS: Chiloé berries.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergens.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Drimys winteri.
OTHER NAMES: Chilota pepper, Cinnamon, Mapuche cinnamon, Foye, Foike, Winter Bark, Mapuche sacred tree, Voigue.
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: red.
INTENSITY SCALE: Spicy and exciting (4/7).
AROMATIC RECORD: fruity, empirical, floral.
The Red Szechuan Berry gives freshness to your dishes by adding a touch of pepper and lemon. Combine with dishes with vegetables, fish, foie and also with sweets such as chocolate, strawberries and sorbets.
Kampot Red Pepper is obtained by soaking red berries in boiling water and then in ice water, immediately after harvesting. At the level of smell, this red Kampot pepper, with its fruity and flowery notes, recalls a compote of fruits. It tastes like vanilla and candied citrus. The ally of its fish, crustaceans and white meat.
Originally from Madagascar, it grows in the wild, at 30 meters high which makes its collection very complicated. Its scented flavor expresses, on a fruity background, strong notes of burnt herbs. It is perfectly combined with chocolate, creamy or melted.