Tasmanian Pepper

Tasmanian Mountain Pepper

Whole Tasmanian Mountain Pepper Grains

• Tasmania lanceolata
• Origin: Australia
• Format: Whole grains
• Harvested in 2023

 

Tasmanian Mountain Pepper

The Tasmanian Mountain Pepper, Tasmania lanceolata, is a very rare and precious pepper, with strong organoleptic properties. It is actually a false pepper, like Sichuan Pepper, or Pimento or passion fruit also known as Ethiopian Pepper, as it does not belong to the classic pepper family, black pepper or piper nigrum, the Piperaceae family, but has chemical and organoleptic characteristics that resemble black, white, and green pepper.

It is a rare, wild spice derived from a plant belonging to the Winteraceae family. In Australia, the place of origin of this pepper, it is also called mountain pepper, as the Tasmanian pepper trees grow on the slopes of the rainforest, particularly in the Southeast of the island. The dried fruits of the tree give rise to this precious and unique pepper, with intense black-purple berries, a spicy and sweet taste, widely used in Australia in local cuisine dishes. Tasmanian Mountain Pepper is widely used in recipes and was appreciated by Australian Aborigines for its antiseptic and antimicrobial properties.

 

Aroma and Flavor of Tasmanian Mountain Pepper

Tasmanian Mountain Pepper is a sought-after and very interesting spice: mainly for its organoleptic profile. It combines a first sensation of sweet and floral with a subsequent spiciness, followed by a slight numbing of the tongue, as with Sichuan pepper, accompanied by a camphor-like flavor. These two spices share the presence of alkylamides and eugenol (like cloves), which are the main responsible for this effect. The Tasmanian Mountain Pepper berry is slightly crunchy, larger than black pepper, and in taste, it resembles a cross between black pepper and cubebe pepper, with a much firmer spiciness.

 

How to Use Tasmanian Mountain Pepper? Culinary Uses

Tasmanian Mountain Pepper is used just like regular black pepper: it is sold in whole grains and can be used in the kitchen whole or ground, keeping it in a pepper mill, or pounded in a mortar. Its intense flavor requires moderate use: a few grains will release all its aroma. In Australia, it is a very popular spice, used in fish and meat marinades, along with local herbs and spices like lemon myrtle. It is very popular in Australian "bush" cuisine, especially in the preparation of the famous emu burger and kangaroo steak.

It is preferable to use Tasmanian pepper in cold recipes, or ground at the end of cooking. If cooking is necessary, as in stews and casseroles, add it only towards the end of cooking and heat it only slightly, being careful not to cook it for too long.

Tasmanian Mountain Pepper pairs well with many other types of pepper, such as long pepper, pink pepper, and green pepper, as well as other spices and herbs like juniper, thyme, rosemary, coarse salt, and ginger. Mixtures of peppers or fresh spices can be created in the pepper mill to grind over dishes.

Tasmanian Mountain Pepper also pairs well with creamy savory dishes with added cream or coconut milk, such as Asian curries and peppered fillets, complementing game meat and grilled meat, as well as tuna or swordfish steaks, and cheese fondues.

In Japanese cuisine, this pepper is often added to wasabi paste. It is also great on vegetables, especially grilled eggplants, boiled potatoes, and carrots, in salads, and to accompany cheeses. It also pairs well with desserts, for example, sprinkled on fresh fruit and used to make ice cream or hot chocolate. One of the most interesting experiments is to replace the use of black pepper with Tasmanian pepper. Just a little is enough, don't worry. For example, Alessandro Borghese suggests using it in the famous cacio e pepe. Curiosity: Tasmanian pepper tends to color the dishes in which it is added red, and for this reason, it can be used as a coloring agent for sauces and fillings. Although little used in Europe, it is very popular in Cornwall, where it is called Cornish pepper leaf. Storage: Tasmanian pepper should be stored at room temperature, in a cool, dry, and dark place. It is preferable to store it in a jar with an airtight seal. Tasmanian Mountain Pepper for Sale: At Terza Luna, you can find high-quality Tasmanian pepper to add to your collection of fine peppers, for special and aromatic recipes based on meat and sauces. Buy Tasmanian pepper available in different sizes and receive it quickly and easily at home. Tasmanian Pepper: Price At Terza Luna, you can buy Tasmanian pepper in different sizes at an affordable price: - 25 g - €10.00 - 50 g - €20.00 - 100 g - €38.50 Not only Tasmanian pepper, but a rich selection of rare peppers on Terza Luna: At Terza Luna, you can buy the finest varieties of carefully selected pepper during our travels around the world. Discover them all!