The aromatic notes of Tasmanian pepper are reminiscent of a certain blend of cinnamon, juniper berries and wild wild berries. On the nose, it is fresh, fruity, sweet with hints of blueberry and blackberry dominating.
Food pairing: Meat, fish, seafood, vegetables, fruit and chocolate desserts.
Origin: Australia, Tasmania Island
Packaging: 10g resealable bag - aroma preservation.
"Tasmanian pepper has great power, and develops fruity and fresh notes."
Warning: Last items in stock!
Tasmanian pepper is the fruit of the shrub Tasmania lanceolata. Although called a "shrub", this pepper plant can still reach a height of 5 metres. It is found mainly in southern Australia, in the lower mountainous regions of the Tasman Sea.
This shrub of the winteriaceae family has dark green foliage with oblong leaves? Tasmanian pepper berries are found inside the fruit of the shrub, which is distinguished by its dark purple colour and pea-sized.
David Vanille's choice: I have chosen to offer you this pepper, which is still not very well known for its exceptional fruity aromas. A rare and powerful pepper, native to Australia, that has its place in your kitchen.
Tasmania lanceolata is a variety of wild pepper. Tasmanian pepper is harvested by hand. Once picked, the pepper berries are dried. They keep their beautiful purple color and wrinkle.
Generally, the average size of a Tasmanian pepper berry is between 4 and 5 mm, however, some berries can be around 9 to 10 mm, so they are called "extra bold" to mark their rarity.
Tasmanian pepper is what is called "fake pepper". In fact, what differentiates a fake pepper from a real pepper is the way the berries are placed on the tree. Real pepper grows in a vine while fake pepper grows inside the fruits of a tree or shrub.
Tasmanian pepper is native to the Australian bush. It was used by the Aborigines. Tasmania lanceolata was also a very popular variety among these people. The berries, leaves, but also the bark, were either consumed or used for its medicinal properties.
In 1803, the English colonized Tasmania Island and it was Robert Brown, botanist and explorer, who discovered this shrub. He decided to take him back to English Cornwall in 1805.
Tasmanian pepper is a rare pepper, and the global global production of this pepper is 5 tons per year.
Tasmanian pepper has medicinal properties specific to the vast majority of peppers. Its leaves and bark can be served as a decoction for their stimulating effects. Pepper berries have virtues:
It is also thought that Tasmanian pepper has aphrodisiac properties.
Tasmania lanceolata is also used as a hedge. The density of its foliage makes it an excellent natural windbreak.
Tasmanian pepper is a staple of Australian Aboriginal cuisine and Bushfood, a contemporary version of contemporary Aboriginal cuisine. In Australia, it is used to flavour kangaroo steak, emu or ostrich meat.
This pepper goes very well with aromatic herbs or Timut pepper. Game, red meat, white meat, poultry, but also fish... this pepper is used daily. It is excellent for flavoring white fish papillote or tuna or beef tartar.
Would you like to discover the spiciness and fruity taste of Tasmanian pepper? I offer you a 3 course menu where this rare pepper from Australia is highlighted.
A light starter that can also be eaten as a main course. Here, Tasmanian pepper brings a little pep's to the grilled poultry. Clean a lettuce and keep the lettuce core. Cut a few peppers into thin strips. Grate a carrot. Make a salad dressing with oil, Tasmanian pepper and basil. Grill a chicken fillet and season with Australian pepper. Cut your chicken fillet into slices, make your plate: salad, chicken, vegetables and drizzle with flavoured olive oil sauce.
Red meat lovers will appreciate this knife tartar! Order a nice piece of beef from your butcher. Take it out of the refrigerator 30 minutes before cutting it with a knife. Season with salt and pepper with a few turns of Tasmanian pepper mill. Add tabasco, capers, egg yolk and a little mustard. Mix your tartar. Serve with fresh fries.
Fruit salad is available here in a slightly spicy "sunny" version. Clean and cut yellow fruits: peaches, nectarines, pineapples, mangos, apricots... Make a fruit syrup by collecting the juice from cooked fruits (peaches, nectarines, pineapples) by passing them through the Chinese. Reduce the juice with cane sugar. Coat your salad with fruit and pepper.
Pepper berries can be stored in a dry place. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from the light.
Marie-Alberte B. published the 02/10/2019 following an order made on 26/09/2019
Un peu déçue... malgré son bon goût, il n'est pas du tout prononcé... dommage, je vais le tester dans un dessert plutôt
Comment from David Vanille the 02/10/2019
Bonjour Marie-Alberte, Le poivre de Tasmanie n'est pas un poivre piquant. A la dégustation, si vous prenez seulement un grain, il apporte des notes chaudes en bouche. Après 10 secondes seulement, on découvre des notes très franches de cannelle, baies de genièvres et fruits sauvages. Je vous invite à le concasser et de l'essayer sur un magret de canard. Vous pouvez inciser votre magret sur la largeur en faisant des ouverture à 2cm d'écart. Dans chaque ouverture, glissez un grains concassé de poivre de Tasmanie. Rajouter une pointe de miel sur le dos de votre magret et faites chauffer en basse température (90-100°c) pendant une heure. Servir avec des pommes de terre de Noirmoutier cuites dans son jus. Un régal. Passez une excellente journée, Au plaisir, David
Comment from Marie-Alberte B. the 02/10/2019
Bonjour Je l'ai tester sur un rumstek de wagyu... et dans la sauce aussi...je vais tester de nouveau, parce que tout seul,en bouche il est effectivement sympa... Merci pour vos conseils Belle journée à vous
Patricia M. published the 07/08/2019 following an order made on 01/08/2019
Pas encore utilisé
Marc Roger D. published the 07/08/2019 following an order made on 01/08/2019
beau et parfaitement parfume
Jules D. published the 06/08/2019 following an order made on 30/07/2019
pas encore teste
Jérôme B. published the 05/08/2019 following an order made on 30/07/2019
Pascal M. published the 03/08/2019 following an order made on 25/07/2019
Un must. J'adore
Matthieu H. published the 01/08/2019 following an order made on 25/07/2019
conforme à la description
Jean-Philippe B. published the 14/11/2018 following an order made on 05/11/2018
Un poivre original, un parfum agréable, peu piquant, je vais réfléchir pour voir avec quel plat je vais pouvoir l'utiliser au mieux