Wholesale Bays of Chiloé

Origin: Chile Volumes and net weights: 50ml / 30g / 0.91oz €961.54/kg Ingredients: Drimys winteri Description: The Chiloé berry is a false pepper, the fruit of the tree Drimys winteri, one of the oldest families of trees on the planet. It is a close cousin of the Tasmanian pepperberry. It is also nicknamed “Patagonian pepper” or “Mapuche pepper.” Native to the island of Chiloé in Chile, this berry comes from a species endemic to the region’s temperate rainforests. The tree that bears it is considered sacred by the island’s inhabitants, particularly the Mapuche people, who harvest it by hand. The berry grows in clusters on the tree and resembles a small raisin. On the nose, it develops a delicate, slightly tangy perfume, evoking cranberry and hibiscus. On the palate, its heat is gradual, supported by vegetal, fruity and empyreumatic notes, slightly camphorous, with a final sweetness reminiscent of candied lemon peel. Usage advice: Use it simply crushed in a mortar, preferably at the end of cooking. It gains intensity if lightly toasted prior to use: dry, 2 minutes in a skillet over high heat, stirring constantly to avoid burning. It is difficult to grind in a mill unless it has been well toasted beforehand. This rare berry pairs perfectly with game, meats braised in red wine, or fatty fish. It also goes very well with many vegetables, notably root vegetables (parsnip, salsify, sweet potato), as well as butternut squash, red kuri squash, or mushrooms, whether roasted, braised or in a stew. In a sweet register, it will pleasantly surprise in a pear or apple compote, a gingerbread, or shortbread cookies. Finally, it can be infused like a tisane, with a little honey and citrus peel, or transformed into a syrup to elevate a cocktail based on rum or whisky, or to flavor a grog. Recipes: * Sautéed butternut with Tasmanian blue pepper