Chiloe berries (Chilota pepper) is harvested on the island of Chiloé in Chile. Its flavor is candied fruit and camphor with a slight spicy touch. It is used in grilled meats, fish and shellfish.
It is in the rain forest of southern Chile that grows the sacred tree of the Mapuche people, the Canelo. A species that are among the oldest of humanity.
Its leaves, bark and berries are still used by indigenous as medicine and as a flavor enhancer.
The humid and cool ocean climate of the Chiloé archipelago favors the flowering of the Chiloé pepper. This fake peppercorn grows in the wild in Chile and Argentina.
William Winter who discovered the tree in the 16th century in Patagonia during an expedition for the Queen of England.
They were picked by the Mapuche people, in native mapudungun, "Mapuche" means the people (che) of the earth (mapu).
Nowadays, the inhabitants of the island call the pepper "Pimienta chilota" because it resembles to a peppercorn (Piper nigrum).
Once ground, the berry has organoleptic properties similar to peppercorns (round, rippled, brown, slightly spicy and fruity).
Chiloe pepper and Tasmanian pepper are part of the same botanical family and have similar characteristics.