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"
Warning: Last items in stock!
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.
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.
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 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 is a rare pepper, moreover the global global production of this pepper is 5 tons per year.
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:
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.
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.
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.
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.
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 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.
Pepper berries keep dry. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from light.
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
Stéphane L. published the 10/03/2020 following an order made on 28/02/2020
Laurent T. published the 03/03/2020 following an order made on 24/02/2020
Laurence M. published the 14/01/2020 following an order made on 07/01/2020
Emballage très soigné
Pierre C. published the 21/12/2019 following an order made on 05/12/2019
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 aussi...je vais tester de nouveau, parce que tout seul,en bouche il est effectivement sympa... Merci pour vos conseils Belle journée à vous
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