Inevitably it was the name that drew me to the Ethiopian pepper known as passion berry. Writing a book about love and spices, how could I resist? Then I was caught by its flavour. Peppery yes (a gentle ‘cool’ heat similar to Sichuan peppercorns), but combined with an intense and unmistakable passion fruit aroma. It makes a wonderful partner for fruits – think strawberries, mango, pineapple or peach – or here sparkles with ginger, cream and lemon curd in marshmallowy meringue.