Wholesale Freeze-dried Tasmanian berries

Origin: Australia Net volumes and weights: 50 ml / 10 g / 0.35 oz €2,480.00/kg Ingredients: Drimys Lanceolata Description: “This wild berry is the fruit of one of the oldest lineages of flowering shrubs, whose current species remain very close to their primitive forms. It is endemic to the temperate humid forests of Tasmania, sometimes found at over 1,000 meters altitude, in a cool, very humid climate. It is also known as ‘Tasmanian blue pepper’ or ‘Aboriginal pepper.’ Harvesting is done by hand, between February and April, at the end of summer or the beginning of the austral autumn. Here it is offered in freeze-dried form; the purpose of this process is to fully preserve its aromatic richness and complexity. It is more delicate and less pungent than the dried berry. It develops an exceptional scent, dominated by bay and myrtle notes followed by camphoraceous notes reminiscent of geranium. The spiciness builds gradually on the palate accompanied by a slight bitterness. It leaves a very fresh sensation and a fruity, spicy flavor combining clove, blueberry, blackcurrant, and a hint of juniper.” Usage advice: Tasmanian berries have the characteristic of being a natural colorant that will bring pretty blue-violet hues to your creamy sauces. It is therefore important to take this into account when preparing your dishes. They should be crushed just before use or infused for a few minutes depending on the desired application. We recommend a very light dosage as they are very intense. They will become the main ingredient of your sauces to accompany white or red meats as well as game. They also pair very well with winter vegetables, whether roasted, grilled, or stewed: red kuri squash (potimarron), sweet potato, butternut, carrot… On the sweet side, they create superb pairings with blackberry, blueberry, or cherry, in sorbet, jam, syrup, or tart. Their coloring power adds an original touch to your whipped cream as well as to crème anglaise or panna cotta. For chocolate lovers, they give a twist to both milk and dark chocolate. Finally, they make it possible to reinvent cocktails in an original and elegant way: gin fizz, gin and tonic, negroni, as well as spritz or mojito.