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.
Bataks Berry (25gr.)
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.
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INGREDIENTS: Bataks Red Berry.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
OTHER NAMES: Andaliman pepper, Bataks pepper, Andaliman wild pepper.
COLOR AND SHAPE: brown.
INTENSITY SCALE: spicy and exciting (4/7).
AROMATIC RECORD: fruity, floral, herbaceous.
One of the oldest condiments in the world, originally from Japan. It has a citrus flavor with a spicy finish and an incredible tingling sensation in the tongue. It is used to season salads, meat and fish, seafood and even desserts.
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.