Tasmanian Pepper

Tasmanian pepper – wild mountain pepper from Australia

This wild-growing Australian specialty is harvested in very small quantities and is a taste experience for those who love spicy food. Also known as mountain pepper berry, it is botanically not a true pepper, but the dried berry of the mountain pepper bush (Tasmannia lanceolata).

Taste and aroma

Initially fruity, sweet, and pleasantly mild. Then the steadily increasing spiciness kicks in surprisingly late and lingers on the palate. Long cooking reduces its spiciness somewhat, but retains its fruity pepper aroma.

Uses

A sensational barbecue spice that enhances legumes, vegetables, and meat stews. It is also the base for a French pepper sauce and wonderfully aromatic with exotic fruits such as pineapple or mango.

Important: Use very sparingly because of the increasing spiciness. Not suitable for a pepper mill – crush the berries in a mortar or chop them finely instead. Store in a cool, dry, and dark place.

Tasmanian pepper sauce in 3 steps

1. Sauté shallots in butter, deglaze with a splash of cognac, and add cream or veal stock.
2. Crush a small amount of Tasmanian pepper in a mortar and stir it in, then let it simmer briefly.
3. Serve with steak or pan-seared meat and season sparingly.

Characteristics

• Wild-grown in Australia, harvested in small quantities
• Fruity-sweet aroma with intense spiciness that kicks in late
• Botanically not a true pepper, but mountain pepper berry
• No flavor enhancers, anti-caking agents, or additives

What goes well with it?

For more pepper variety, try our long pepper or warming Malabar pepper. Find out more in the pepper collection.

Frequently asked questions

Is Tasmanian pepper a true pepper?
No. It is the dried berry of the Australian mountain pepper bush, botanically unrelated to black pepper, but it tastes peppery and spicy.

Tasmanian pepper or long pepper?
Both are exotic pepper specialties with their own character. Tasmanian pepper is fruity and sweet with intense spiciness that kicks in late. Long pepper tastes warmer, sweet, and slightly anise-like, with milder spiciness. Use Tasmanian pepper for a strong, increasing spiciness and long pepper for warm sweetness.

How spicy is it?
Very spicy, but the spiciness builds up gradually. Therefore, use sparingly at first and season to taste.

Can I put it in a pepper mill?
No, it is not suitable for this. Crush the berries in a mortar or chop them finely.

What does it go best with?
Barbecues, stews, legumes, and vegetables, pepper sauces, and even exotic fruits.