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The aromatic notes of Tasmanian pepper, are not without reminding a certain mix of cinnamon, juniper berries, wild berries of the woods. On the nose, it is fresh, fruity, sweet with notes of blueberry and blackberry that dominate.
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Meat, fish, seafood, vegetables, fruit and chocolate desserts.
Origin - Plantations
Australia - Tasmania Island
Tasmanian pepper is the fruit of the Tasmania lanceolata shrub. Although called a \"shrub\", this pepper tree can still reach 5 meters in height. It is mostly found in southern Australia, in the lower mountainous regions at the level of the Tasman Sea.
This shrub of the winteriaceae family has a dark green foliage with oblong leaves ? The Tasmanian pepper berries are found inside the fruits of the shrub which are distinguished by their dark purple color and the size of a small pea.
David Vanille\'s choice: I have chosen to offer you this pepper, which is still little known for its exceptional fruity aromas. A rare and powerful pepper, native of Australia, which 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 crumble.
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, and are called \"extra bold\" to mark their rarity.
Tasmanian pepper is what we call a \" false pepper \". In fact, what differentiates a fake pepper from a real pepper is the way the berries are placed on the tree. The real pepper grows in a vine while the fake pepper grows inside the fruit of a tree or shrub.
Tasmanian pepper is native to the Australian bush. It was used by the Aborigines. The Tasmania lanceolata was a variety very appreciated by this people. The berries, the leaves, but also the bark, were either consumed or used for its medicinal virtues.
In 1803, the English colonized the island of Tasmania and it was Robert Brown, botanist and explorer, who discovered this shrub. He decided to bring it back to English Cornwall in 1805.
The Tasmanian pepper is a rare pepper, moreover the global production of this pepper is 5 tons per year.
Tasmanian pepper is an essential part of Australian Aboriginal cuisine and of \"Bushfood\", a contemporary version of Aboriginal cuisine. In Australia, it is used to flavor kangaroo steak, emu steak 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 a white fish papillote or a tuna or beef tartar.
Would you like to discover the spiciness and fruity taste of Tasmanian pepper? I suggest a 3 course menu where this rare pepper from Australia is honored.
A light starter that can also be eaten as a main course. Here, Tasmanian pepper adds a little pep to the grilled chicken. Clean a lettuce and keep the core. Cut some 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. Slice your chicken fillet, arrange your plate: salad, chicken, vegetables and top with flavoured olive oil sauce.
Red meat lovers will appreciate this tartar with a knife! Order a nice piece of beef from your butcher. Take it out of the refrigerator 30 minutes before cutting it with a knife. Add salt and pepper with a few turns of the Tasmanian pepper mill. Add tabasco, capers, an egg yolk and a little mustard. Mix your tartar. Serve with fresh fries.
The fruit salad is here in a slightly spicy \"sunny\" version. Clean and cut yellow fruits: peaches, nectarines, pineapples, mangoes, apricots... Make a fruit syrup by collecting the juice of the cooked fruits (peaches, nectarines, pineapples) and straining them. Reduce the juice with cane sugar. Drizzle over your fruit salad and season with pepper.
Pepper berries should be kept dry. Choose an airtight jar to store your Tasmanian pepper berries and store them away from light.
Based on 62 customer reviews
published the 31/12/2022
following an order made on 03/12/2022
Une grande découverte et une vraie "tuerie" ce poivre. Attention toutefois çà brule !
published the 13/12/2022
following an order made on 25/11/2022
Bon rapport qualité prix
published the 23/05/2022
following an order made on 11/05/2022
Comme dit sur le site c'est poivre d'exception. Je n'ai fait que le gouter nature comme pour chacune des épices que j'achète. Le parfum qui m'a le plus marqué c'est cette sensation de mettre le nez dans une cuve vin rouge vide. Une présence de fruit rouge, légèrement boisé. Je vois très bien ce poivre au moment de servir sur un viande rouge en sauce.
published the 01/12/2021
following an order made on 31/10/2021
Des saveurs incroyables
published the 08/11/2021
following an order made on 23/10/2021
J’attends de l’essayer mais l’odeur et top
published the 17/10/2021
following an order made on 04/10/2021
published the 13/10/2021
following an order made on 23/09/2021
Poivre original et pas trop fort
published the 15/09/2021
following an order made on 26/07/2021
Poivre parfumé , goût exquis !
published the 15/09/2021
following an order made on 10/07/2021
Je connaissais le produit, je viens de Melbourne/ Australie. Super heureuse de pouvoir acheter ce produit en ligne et le faire connaître à mes amis.
Il est absolument excellent, les petits sachets permettent de bien les garder.
published the 01/09/2021
following an order made on 30/07/2021
Ténébreux et profond…. Remarquable