Canelo pepper (pepe canelo)

This Chilean pepper The variety named pepe canelo, or simply canelo, is closely related to Tasmanian mountain pepper and has similar culinary credentials.

The Tasmanian pepper was formerly classified in the plant genus Drymis, just like the pepe canelo, nowadays to the genus Tasmannia.

The canelo is an evergreen shrub or a cone-shaped tree, depending on the conditions, and is found in Chile and Argentina. In drier areas, it will be a shrub 3 to 5 meters tall, while in the rainy, cold southern regions, it grows as a tree and reaches a height of 25-30 meters.

The leaves, like the bark, are aromatic. They have smooth edges and are often blue-green on the underside. The solitary, stalked flowers are arranged in clusters along the stem. Each ivory-white flower can be up to four centimeters in diameter, with a variable number of petals (four to twenty). The numerous stamens surround four or more free carpels, which develop into blue fleshy berries called pepe canelo. which are likely spread by birds.

The tree is usually planted at places of sacrifice, called rehues. For the Mapuche, the canelo symbolizes the cosmic axis; its roots go deep into the earth towards the underworld. Beneath the roots, all weapons and differences are removed; therefore, only the truth can be spoken under the tree. The branches of the canelo are said to grow from the trunk in four cross-shaped units, thereby symbolizing peace.

You think Mapuche, That sounds familiar. Certainly, our brand also comes from the Mapuche; in fact, that is their trademark!

All parts of the plant are edible, including the bark and leaves. The fruit, known as pepe canelo or canelo pepper, is a delicacy. The fruit, a small berry, initially tastes sweet and fruity, reminiscent of cinnamon—hence the name—but after a short time develops a sharpness that, like sanshol, gently numbs. The substance responsible for this is polygodial, a sesquiterpene dialdehyde also present in Tasmannia fruits, and drimenol.

Usage

Canelo is rarely used fresh; it is dried to best preserve the aroma. The dried berries are used in both sweet and savory recipes. They pair well with red meat, game, and stews, and combine well with exotic fruits such as pineapple, mango, or papaya, and even with chocolate.

Just like with others peppersWith the canelo pepper, it is not advisable to let it simmer for too long, as the aromas will dissipate. Add the pepper at most ten minutes before the end, crushed or finely chopped.

It is wise to be careful with the dosage, especially when freshly ground pepper is sprinkled over food.

Try adding a few grains to your gin or gin cocktail; preferably let them soak in some gin beforehand.

Scent and taste

Among the aromatic components, you will find many that are also found in black pepper, with the exception of safrole, which provides the unmistakable cinnamon accent to which the plant owes its popular name. In canelo, just like in Tasmanian pepper, you taste myrtle and nutmeg, but also juniper, with which it combines well.

• alpha-pinene (11%)
• beta-pinene (17.4%)
• beta-caryophyllene, also occurring in oregano, clove, lavender and hemp, and
• bicyclogermacen-D (4.4%), responsible for the wood scent,
• limonene (5%), with the characteristic citrus scent, and
• alpha-phellandrene (approx. 2%), also known as eucalyptus

Features:

• 100% fruits of the Drymis winteri
• origin: Patagonia, Chile

Assortment

• available in glass (60 grams), stand-up pouch (various weight classes)
• glarger quantities than shown on request

Save

• batch number **220238
• best before September 2027 (09-2027)