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The aromatic notes of Tasmanian pepper are reminiscent of a certain mix of cinnamon, juniper berries and wild forest fruits. On the nose, it is fresh, fruity, sweet with hints of blueberry and blackberry dominating.
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Meat, fish, seafood, vegetables, fruit and chocolate desserts.
Freshness packet - DUO 12/2022
Origin - Plantations
Australia - Tasmania Island
Tasmanian pepper is the fruit of the shrub Tasmania lanceolata. Although it is called a "shrub", this pepper plant can still grow to a height of 5 metres. It is mainly found in the south of Australia, in the lower mountainous regions at Tasmanian Sea level.
This shrub of the winteriaceae family has dark green foliage with oblong leaves? Tasmanian pepper berries are found inside the fruits of the shrub, which are distinguished by their dark purple colour and pea-sized.
David Vanilla's choice: I have chosen to offer you this pepper still can known for its exceptional fruity aromas. A rare and powerful pepper, native to 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 retain their beautiful purple colour and crumble.
Generally, the average size of a Tasmanian pepper berry is between 4 and 5 mm, however, some pepper berries can be around 9 to 10 mm, they are then called "extra bold" to mark their rarity.
Tasmanian pepper is what we call " false pepper." In fact, what differentiates a false pepper from a real pepper is the way the berries are placed on the tree. Real pepper grows in a creeper while false 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 also a very popular variety among 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.
Tasmanian pepper is a rare pepper, moreover the global production of this pepper is 5 tons per year.
Tasmanian pepper has medicinal properties that are specific to the vast majority of peppers. Its leaves and bark can be served as a decoction for their stimulating effects. Pepper berries have the same virtues as pepper:
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 an essential ingredient in the cuisine of Australian Aborigines and in "Bushfood", a contemporary revisited version of Aboriginal cuisine. In Australia, it is used to flavor kangaroo steak, emu steak or ostrich meat.
It 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 to flavour a white fish papillote or a tuna or beef tartar.
Would you like to discover the spicy and fruity taste of Tasmanian pepper? I propose you a 3-course menu where this rare pepper from Australia is in the spotlight.
A light starter that can also be eaten as a main course. Here, Tasmanian pepper adds a little pep to 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. Slice the chicken fillet, arrange the salad, chicken and vegetables on your plate and top with the 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 fridge 30 minutes before cutting it with a knife. Add salt and pepper with a few turns of the Tasmanian pepper mill. Add tabasco, capers, egg yolk and a little mustard. Mix your tartar. Serve with fresh fries.
The fruit salad here is a slightly spicy version of "du soleil". Clean and cut yellow fruit: peaches, nectarines, pineapples, mangoes, apricots... Make a fruit syrup by collecting the juice of cooked fruit (peaches, nectarines, pineapples) and passing it through a sieve. Reduce the juice with cane sugar. Coat your fruit salad with fruit and pepper.
Pepperberries can be stored in a dry place. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from light.
Based on 60 customer reviews
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
published the 19/08/2021
following an order made on 23/07/2021
bonne qualité si ce n'est que la promo aurait pu ce faite sur ds emballages plus grands
philippe Jean B.
published the 06/08/2021
following an order made on 25/07/2021