Description
Tasmanian pepper, also known as mountain pepper, comes from evergreen shrubs reaching 2–3 meters in height on Australia’s southern coast. These unique shrubs grow only in cool, damp areas of Tasmania, Victoria, and New South Wales. The annual harvest of these wild-grown Australian peppers is very small, making them a true rarity.
The flavor of Tasmanian pepper is initially fruity and sweet, but then surprises you with an unexpectedly intense, powerful aroma, which is why they’re often called spice chameleons. Use these peppers sparingly, as they are even hotter than black pepper. In Australia, the leaves and berries are added to curries, cheeses, salad dressings, and wines, or used as a substitute for classic black pepper.
USAGE: Due to their intense heat, Tasmanian peppers are perfect for spicy meat dishes, but they also add a distinct kick to fish, mushroom, and vegetable dishes. They work well in various soups where you want to enhance the flavor—tomato, red pepper, solyanka, and others.
MANASGARSAS.LV RECOMMENDATION: Lightly sprinkle crushed Tasmanian pepper over grilled vegetables drizzled with olive oil.
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