Patagonia Pepper Whole
Ab CHF 18.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Patagonia pepper (Drimys winteri) from wild harvest in Chile: a sweet-fruity opening with cinnamon and jasmine notes, then a warming heat with a fine tingle. Best coarsely crushed in a mortar rather than from the grinder.
· Category: pepper, whole
· Taste: sweet-fruity, cinnamon, jasmine, cocoa-like
· Use: game and poultry, dark sauces, braised dishes, fruity dips/chutneys, mango salsa, desserts with dark chocolate
· Format: 45 g jar / 200 g stand-up pouch
My tip: I roast the berries briefly, crush them coarsely and scatter them over mango salsa or add them to a braise only at the very end – that way the aroma and tingle are preserved.
Origin & Story
Drimys winteri
Patagonia pepper grows wild in the temperate rainforests of the Chilean region of Patagonia – a cool, damp climate shaped by evergreen forests. These berries come from evergreen shrubs that can grow up to 20 metres tall and are known by the botanical name Winter's bark. The white flowers give off a delicate jasmine scent and develop into bluish berries that are harvested between March and May.
Highlights
The berries surprise you with a sweet-fruity opening, accompanied by subtle cinnamon and jasmine notes. Shortly after, a sneaky heat spreads across the tongue, followed by a slight numbing sensation – caused by the natural polygodial. Their aroma is reminiscent of cocoa, herbs and a hint of resin. Because they lose aroma in the grinder, they are ideally added to a dish coarsely chopped or freshly crushed in a mortar.
Quality
Hand-picked and gently air-dried, the berries retain their full aromatic profile. Every batch reflects the wild nature of Patagonia – raw, pure and unvarnished.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"I roast the berries very briefly in the pan before using them – that opens up the cinnamon aroma even more. Then I crush them coarsely and scatter them over mango salsa or add them towards the end of braises – always fresh, always precisely dosed."
Recommended use
- Coarsely crushed over dark meat, game or poultry
- In fruity dips and chutneys, for example with mango or pineapple
- As an intense finish on dark chocolate or berry desserts
- In warm fish and vegetable pans, to add fruity depth
Recipe idea
Mango salsa with Patagonia pepper
View recipe
Origin / Ingredients
Patagonia pepper (Drimys winteri) from wild harvest in Chile
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Patagonia pepper
Additional information
| Weight | 0.045 kg |
|---|
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