Pepper Berries – 10g


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45 In stock

45 in stock

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Product description

Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.

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Flavour Notes:

With intense heat, complex fruity flavour, and sweet aroma, Pepper Berries are native to Australia and are hotter than conventional peppercorns.

Culinary Notes:

Use it in any dish to spice it up with a peppery, fruity zing as you would regular black pepper – just use in smaller quantities to account for their strong flavour. Bloom in a warm pan to release their volatile oils and use whole, picking out before serving, or ground.

Health Benefits:

Pepper berries have many health benefits. They have antioxidants and antimicrobial properties and are a good source of vitamin C.


100% Freeze-Dried Australian Pepper Berries crushed

Country of origin:


Other names or spelling:

Pepperberry native, Australian Native Pepperberry, Mountain Pepperberry, Mountain Pepperleaf, Tasmannia lanceolata

How to use

  • Use it sparingly in slow cooking to enhance full flavour
  • Use as a substitute for normal pepper
  • Sprinkle onto chicken and fish
  • It goes well with Lemon Myrtle leaf and black pepper
  • Berries can be rehydrated for a better flavour and colour
  • Use in casseroles, seasonings and meat rubs
  • Grind in a mortar and pestle to integrate into dishes
  • Bloom in a warm pan before use to release the volatile oils and aroma
  • Their strong flavour and intense heat means a couple of berries will go a long way

The Spice People FAQs

Pepper Berries can be used as a versatile spice in both savoury and sweet dishes. They can be ground into a pepper-like spice and used to season meats, seafood, vegetables, sauces, and marinades. They can also add depth to desserts like chocolate or fruit-based dishes.

Pepper Berries should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture to preserve their freshness and flavour.

The amount of Pepper Berries to use in recipes depends on personal preference and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.