Use these berries to add a wild, natural and spicy taste to native foods such as emu burgers, flavoured bread, pasta, pates, mustards and cheeses. They also can be used as a novel garnish or a spicy ingredient in soups and stews. Additionally, they contain a strong red dye which adds vibrant colour to pale sauces and cheeses. Alternatively, they are a great replacement for regular peppercorns. Pro tip: reduce spiciness and increase fruitiness by adding them early in the cooking process.