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March Box: Wild Tasmanian Pepperberry

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Two rare spices. Full provenance. Every month.

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Inside the Box

Two spices.
Both with a story.

Each box arrives sealed with a wax stamp. Inside: two tins, two origin cards, one recipe folio. Nothing filler.

Deep red-brown smoked urfa biber chili flakes in a small ceramic dish
Last Month

Smoked Urfa Biber

Şanlıurfa, Turkey

Sun-dried and fermented Isot peppers with deep chocolate-raisin heat. Oily, almost sticky. The kind of warmth that lingers.

Dark purple-black tasmanian pepperberries scattered on parchment paper
This Month →

Wild Tasmanian Pepperberry

Tasmania, Australia

Foraged from old-growth rainforests. Twice the piperine of black pepper with a wild berry burst that turns electric on your tongue.

📦

Kraft Box

Sealed with a wax stamp

🗺️

Origin Cards

Full farm provenance

📖

Recipe Folio

Two tested recipes

✍️

Tasting Notes

Pencil-annotated flavor map

Provenance

Flip the card.
Read the story.

Every tin includes a physical origin card. Here's a preview — tap to reveal tasting notes and pairings.

Tap to reveal notes

Rolling hills of southeastern Turkey with red pepper fields at sunset

Southeast Turkey

Smoked Urfa Biber

Şanlıurfa Province

540m above sea level·37.1591° N, 38.7969° E

Tasting Notes

Smoked Urfa Biber

Dark chocolate
Sun-dried raisin
Tobacco warmth
Mild burn that builds

Pairs With

Lamb kebabHummusDark chocolateEggplant

Harvest

Late August – September

Source

Demir family, 3rd generation

Tap to reveal notes

Lush green Tasmanian rainforest with morning mist between ancient trees

Tasmania, Australia

Wild Tasmanian Pepperberry

Huon Valley Rainforest

120–400m, old-growth forest·43.0° S, 147.3° E

Tasting Notes

Wild Tasmanian Pepperberry

Wild berry burst
Juniper hint
Slow electric heat
2× piperine of black pepper

Pairs With

Duck breastAged cheddarDark rye breadStone fruit

Harvest

April – May (hand-foraged)

Source

Nguyen family + Aboriginal land custodians

From the Recipe Folio

The recipe unfolds.
Ingredient by ingredient.

Each box comes with a printed recipe folio — two tested recipes per spice. Here's one from this month's pepperberry.

Sliced duck breast with stone fruit and dark glossy sauce on a white plate
⏱35 min
👤Serves 2
📊Weeknight

Wild Tasmanian Pepperberry

Pepperberry Duck with Stone Fruit

The pepperberry's electric heat cuts through duck fat perfectly. Stone fruit brings sweetness. This is the dish that makes you understand why this spice is foraged, not farmed.

Ingredients

2duck breastsscore the fat cap
1½ tspBlend Tasmanian Pepperberrycoarsely cracked
2ripe plumshalved, pits removed
1 tbspaged balsamic vinegar
2 tbspunsalted butter
4 sprigsfresh thyme
1 tspflaky sea salt
½ cupdry red winesomething you'd drink

Method

  1. 1Score duck fat in a crosshatch pattern. Season aggressively with pepperberry and salt — the fat needs it.
  2. 2Start duck fat-side down in a cold pan. Medium heat. Render 8–10 min until golden and crisp. Flip, cook 4 min.
  3. 3Rest duck on a board. In the same pan, add plums cut-side down. Caramelize 3 min.
  4. 4Deglaze with wine and balsamic. Add thyme and butter. Reduce 2 min until glossy.
  5. 5Slice duck. Fan over the stone fruit. Spoon pan sauce. Finish with more cracked pepperberry.
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Subscriber Stories

Trusted by 8,400+
home cooks.

People who've already graduated the grocery store spice aisle and never looked back.

"The urfa biber box completely changed how I cook lamb. I've made that one recipe six times. Six. The origin card is pinned above my stove."

Portrait of Meredith Calloway, smiling woman with dark hair

Meredith Calloway

Home cook, Portland OR

Smoky Wanderer

"I bought this as a gift for my dad who 'doesn't need anything.' He called me to ask where to find more Tasmanian pepperberry. First time he's called me about food in 20 years."

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James Okafor

Gift subscriber, Chicago IL

Curious Cartographer

"I've tried every subscription box. This is the only one where I actually use everything. The recipe folio is genuinely good — not PR-friendly good, actually good."

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Priya Venkataraman

Food writer, Brooklyn NY

Bright Archipelago

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Active subscribers

96%

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