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Aboriginal Tasmanian Pepper - Australia

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.

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

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  • 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 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.

    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 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.

    The differences between real pepper and fake pepper

    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.


    The origins of Tasmanian pepper

    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 nowadays

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

    Other uses

    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:

    • Antimicrobial
    • Antifungal agents
    • Repellent
    • Pesticides

    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.

    How to use Tasmanian pepper in cooking?

    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.

    Our recipe ideas with Tasmanian pepper

    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.

    Starter: Summer salad with chicken

    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.

    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 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.

    Dessert: Yellow fruit salads

    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.

    How to store Tasmanian 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.

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

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    4.7 /5

    Based on 12 customer reviews

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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 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

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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

    Marc Roger D. published the 07/08/2019 following an order made on 01/08/2019


    beau et parfaitement parfume

    Did you find this helpful? Yes 1 No 0

    Jules D. published the 06/08/2019 following an order made on 30/07/2019


    pas encore teste

    Did you find this helpful? Yes 1 No 0

    Jérôme B. published the 05/08/2019 following an order made on 30/07/2019



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    Pascal M. published the 03/08/2019 following an order made on 25/07/2019


    Un must. J'adore

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    Matthieu H. published the 01/08/2019 following an order made on 25/07/2019


    conforme à la description

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    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

    Did you find this helpful? Yes 2 No 0

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