Chiloe pepper

DESCRIPTION CHILOE PEPPER Drimys Winteri Origin: Chile Net volumes and weights: 50ml / 25g / 0.88oz It is also found under the name of sacred pepper, wild pepper of Patagonia, sea pepper, Mapuche pepper, Indian pepper, wild Patagonian pepper, etc. Chiloé berry is a false pepper, fruit of the Drimys tree Winteri, one of the oldest trees on the planet, close cousin of Tasmanian Bay. The term chiloé comes from the island of Chiloé in Chile, where it is found everywhere. The inhabitants of the island call it "Pimienta chilota", translation "Chiloé pepper", because it looks a bit like a red pepper seed: round, wrinkled and brown. The sacred tree on which the Chiloé grows is called both Drimys de Winter, bark of Winter, Foye, Canelo or also cinnamon of Magellan. Wild Patagonian pepper grows in clusters on the tree. It looks like an orange-colored raisin. It is an excellent source of vitamins, especially vitamin C. Among its many virtues are its antioxidant properties, anti-inflammatory, analgesic, antiscorbutic, healing, anti-rheumatism and antibacterial. For the Mapuches, pepper sacred would cure all diseases. Fruit is great for digestion and stomach aches: indigestion, colic, etc. They stimulate appetite and calm nausea and vomiting. On the nose, its fragrance is delicate and fragrant, slightly tart, reminiscent of cranberry and hibiscus. It is not very spicy as a starter mouth, then passes through several vegetable, fruity and empyreumatic, slightly camphorated, with a sweet flavor of lemony candied fruit. The spiciness rises gradually and becomes very present in the middle of the mouth, gradually losing its strength at the end of the mouth. USAGE TIPS Use it just crushed in a mortar, rather at the end of the dish, ideally infused in a sauce, marinade or stew, but it can be used on a grilled dish without problem. By the way it benefits from being lightly roasted before use: dry, 2 min in the pan over high heat while stirring so as not to grill it. It does not pass very well in the mill unless it is well roasted. This rare berry goes perfectly with white meats, veal, pork, lamb and poultry. It also goes well with fish, cooked or in ceviche. It is suitable for many stewed vegetables, stews, sauce and tomato-based dishes. It will season your salads greens with herbs like mint or marjoram. He will raise your fresh cheeses and cottage cheeses but also compotes, chutneys and jams. Ideal with red fruits and exotic fruits. RECEIPTS * Pan-fried butternut squash with Tasmanian blue pepper [https://www.compagniedespoivres.com/blogs/recettes/poelee-de-butternut-au-poivre-bleu-de-tasmanie]