Description
Tasmanian pepper, also known as mountain pepper, is harvested from evergreen shrubs, 2–3 meters tall, found on Australia’s southern coast. These unique shrubs thrive only in cool, moist areas of Tasmania, Victoria, and New South Wales. The annual harvest of these special wild-grown Australian peppers is very small, making them a true rarity.
Tasmanian pepper initially offers a fruity, sweet taste, but then surprises with an unexpectedly intense, powerful aroma, which is why it’s often called the ‘spice chameleon’. You should use these peppers carefully and sparingly, as they are even hotter than black pepper. In Australia, the leaves and berries of the shrub are added to curries, cheeses, salad dressings, and wines, and are used as a substitute for classic black pepper.
HOW TO USE: Thanks to their exceptionally pungent flavor, Tasmanian peppers are perfect for spicy meat dishes, but they also add a distinct kick to other foods like fish, mushrooms, and vegetables. They’ll also enhance the flavor of various soups you want to highlight – like tomato, red pepper, solyanka, and more.
MANASGARSAS.LV TIP: Lightly sprinkle crushed Tasmanian pepper over grilled vegetables drizzled with olive oil.
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