They have a unique two-stage flavour. The initial taste is pleasantly fruity and slightly sweet, reminiscent of juniper or currants. This is quickly followed by a very intense, sharp, and lingering spiciness that builds on the palate.
The berry is much hotter and has a distinctly fruity note. The leaf is more aromatic, herbal, and woody, with a milder (though still potent) heat. Use the berry for a fiery punch of flavour, and the leaf for a more subtle, infused warmth.
'Wild harvest' means the berries are hand-picked from plants growing in their natural habitat (the Tasmanian wilderness), not from a cultivated farm. While this means they grow naturally without conventional farming inputs, it is different from a formal organic certification.
Use them as you would a premium black peppercorn. They are best when lightly cracked or milled just before use to release their full flavour. Sprinkle them over finished dishes, or add them to sauces, marinades, and brines.
Yes, they are generally considered to be significantly hotter than standard black peppercorns. The heat is also different—it's a sharper, more building heat that lingers. It is recommended to use them more sparingly until you are familiar with their intensity.
Yes, you can. However, because the dried berries can be a little soft and retain some moisture, some grinders can become clogged. It's often best to use a mortar and pestle or a dedicated spice grinder for the most consistent result.
