A little-known spice with loads of flavor, the Bhutan Berry, also known as baie de Bhutan – is a bright, citric peppercorn like fruit with intense lemon grass notes.
This peppercorn was used widely for medicinal purposes in Nepal, where this berry grows in the high altitudes of the Himalayan mountains. Its oil is even purported to heal snake bites. It’s valued in gourmet circles for its striking citrus flavor and aroma, very like grapefruit and incredibly unique. It’s a fabulous spice to add to fish and shellfish dishes, to add to soups, creamy sauces, and even some sweet dishes.
Bhutan berry peppercorns can be ground on a peppermill or on a mortar and pestle, but it can also be used whole on roasts and grilled fish and chicken, citrus salads. Because this pepper is so highly value for its antiviral and medicinal purposes, it’s a great addition to any dish as a final step, to take advantage of those health properties. That’s a great plus for an ingredient that also adds amazing flavor!