This small wild berry is harvested from the mountainous forest ranges of central Vietnam and possesses an intense lemongrass flavour that marries well with fish curries, seafood soups and poultry or fish stews. Ground with garlic, ginger and hot chilies, it’s an excellent base for chicken, shrimp or tofu marinades.
Aromatic litsea, also called May Chang, grows throughout many Asian countries. Its essential oil is widely used to make perfumes and as an ingredient in aromatherapy, but its use in cooking is rarer. These potently aromatic berries are oftentimes confused with Cubeb peppers because of their close resemblance but their tastes are completely different.