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.
Food pairing: Meat, fish, seafood, vegetables, fruit and chocolate desserts.
Origin : Australia, Tasmania Island
Packaging : 10g resealable bag - conservation of aromas.
"A must to discover! An exceptional fruity and fresh pepper"
Warning: Last items in stock!
Tasmanian pepper is the fruit of the Tasmania lanceolata shrub. Although called a "shrub", this pepper plant can grow up to 5 metres high. It is mainly found in southern 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 Vanille's choice: I have chosen to offer you this pepper again can be 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 berries can be around 9 to 10 mm, they are then called "extra bold" to mark their rarity.
Tasmanian pepper is what is known as "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 comes from the Australian bush. It was used by the Aborigines. The Tasmania lanceolata was also a variety very popular 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.
The 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 revisited 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 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 is here in a slightly spicy "sunshine" version. 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.
Pepper berries can be stored in a dry place. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from light.
Hassan A. published the 27/07/2020 following an order made on 15/07/2020
Michelle J. published the 12/07/2020 following an order made on 27/06/2020
Superbe sur un poisson
Monique F. published the 27/06/2020 following an order made on 12/06/2020
Idem je réfléchis à des recettes.
Jerome B. published the 22/05/2020 following an order made on 10/05/2020
Vraiment puissant que la durée
Antonio M. published the 04/05/2020 following an order made on 23/04/2020
Tudo bom! Nota máxima!
Marinne V. published the 24/04/2020 following an order made on 12/04/2020
Antoine C. published the 20/04/2020 following an order made on 08/04/2020
Très bonne qualité
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Laurent T. published the 03/03/2020 following an order made on 24/02/2020