depeperwinkel

Canelo pepper

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€9,30 EUR

€310,00 kg

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This Chilean pepper named pepe canelo or simply canelo is closely related to the Tasmanian mountain pepper, and has similar culinary 'papers'.

The Tasmanian pepper was previously classified as part of the Drymis plant genus, just like the canelo, but is now classified as the genus Tasmannia.

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

The leaves are aromatic, as is the bark. They have smooth edges and are often blue-green on the underside. The individual, stalked flowers grow in clusters along the stem. Each ivory-white flower can be up to four centimetres 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 probably spread by birds.

The tree is usually planted at sacrificial sites, called rehues. The canelo symbolizes the cosmic axis for the Mapuche, its roots go deep into the earth towards the underworld, under 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 and thus symbolize peace.

You think Mapuche, that sounds familiar. Sure, our merkén 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 berry, initially tastes sweet and fruity, and is 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 that is also present in the Tasmannia fruits, and drimenol.

Usage

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

As with other peppers, it is not advisable to cook the canelo pepper for a long time, because the aromas will evaporate. 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 the pepper is sprinkled freshly ground over food.

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

Smell and taste

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

alpha-pinene (11%)
beta-pinene (17.4%)
beta-caryophyllene, also found in oregano, cloves, lavender and hemp, and
bicyclo germacene-D (4.4%), responsible for the wood odor,
limonene (5%), with the characteristic citrus odor, and
alpha-phellandrene (about 2%), also called eucalyptus

Features:

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

Assortment

available in glass, stand-up pouch and 10 ml test tube
larger quantities on request

Gift wrapping

The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
For an overview of our gift packaging, please refer to the section gift wrapping

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