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Aboriginal Tasmanian Pepper - Australia

The aromatic notes of Tasmanian pepper are reminiscent of a certain mix of cinnamon, juniper berries, wild berries of the woods. On the nose, it is fresh, fruity, sweet with blueberry and blackberry notes dominating.

Association in the kitchen: Meat, fish, seafood, vegetables, fruit and chocolate desserts.

Origin: Australia, Tasmania Island

Packaging : Resealable bag - conservation of aromas.

"A must to discover! An exceptional fruity and fresh pepper"

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  • 10g
  • 3 bags of 10g

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  • What is Tasmanian pepper?

    Tasmanian pepper is the fruit of the shrub Tasmania lanceolata. Although called a "shrub", this pepper plant can still 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? The 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 still can be known for its exceptional fruity aromas. A rare and powerful pepper, native to Australia, which has all its place in your kitchen.

    The Tasmanian pepper harvest

    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 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.

    The differences between real pepper and fake pepper

    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.


    The origins of Tasmanian pepper

    Tasmanian pepper is native to the Australian bush. It was used by the Aborigines. The Tasmania lanceolata was a very popular variety among the Aborigines. 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 nowadays

    Tasmanian pepper is a rare pepper, moreover the global global production of this pepper is 5 tons per year.

    Other uses

    Tasmanian pepper possesses medicinal virtues 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:

    • Antimicrobials
    • Antifungals
    • Repellents
    • Pesticides

    It is also believed 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.

    How to use Tasmanian pepper in cooking?

    Tasmanian pepper is a staple of Australian Aboriginal cuisine and "Bushfood", a contemporary revisited version of Aboriginal cuisine. In Australia, it is used to flavour 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 tartare.

    Our recipe ideas with Tasmanian pepper

    Would you like to discover the spicy and fruity taste of Tasmanian pepper? I propose a 3-course menu where this rare pepper from Australia is put in the spotlight.

    Starter: Summer Chicken Salad

    A light starter that can also be eaten as a dish. Here, Tasmanian pepper brings 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. Cut your chicken fillet into slices, arrange on your plate: salad, chicken, vegetables and top with a flavoured olive oil sauce.

    The dish: Spicy beef tartare

    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 dessert: Yellow fruit salad

    The fruit salad here is a slightly spicy version of the "sunshine". 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 strainer. Reduce the juice with cane sugar. Coat your fruit salad and add pepper.

    How to store Tasmanian pepper?

    Pepper berries keep dry. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from light.

  • Find our recipe ideas with "Aboriginal Tasmanian Pepper - Australia"

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    4.6 /5

    Based on 18 customer reviews

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    Jerome B. published the 22/05/2020 following an order made on 10/05/2020


    Vraiment puissant que la durée

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    Antonio M. published the 04/05/2020 following an order made on 23/04/2020


    Tudo bom! Nota máxima!

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    Marinne V. published the 24/04/2020 following an order made on 12/04/2020


    Très original

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    Antoine C. published the 20/04/2020 following an order made on 08/04/2020


    Très bonne qualité

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    Stéphane L. published the 10/03/2020 following an order made on 28/02/2020


    Très bien

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    Laurent T. published the 03/03/2020 following an order made on 24/02/2020



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    Laurence M. published the 14/01/2020 following an order made on 07/01/2020


    Emballage très soigné

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    Pierre C. published the 21/12/2019 following an order made on 05/12/2019



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    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 Marie-Alberte B. the 02/10/2019
    Bonjour Je l'ai tester sur un rumstek de wagyu... et dans la sauce vais tester de nouveau, parce que tout seul,en bouche il est effectivement sympa... Merci pour vos conseils Belle journée à vous

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    Patricia M. published the 07/08/2019 following an order made on 01/08/2019


    Pas encore utilisé

    Did you find this helpful? Yes 1 No 0

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