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 hints of blueberry and blackberry dominating.
Association in the kitchen : Meat, fish, seafood, vegetables, fruit and chocolate desserts.
Origin: Australia, Tasmania Island
Packaging : 10g fresh sachet.
"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 it is called a "shrub", this pepper plant can still grow up to 5 meters high. 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 a 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 the size of a pea.
David Vanille's choice: I have chosen to offer you this pepper still may 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 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 said 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 an essential part 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 every day. 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 dish. 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.
Pepper berries can be kept dry. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from the light.
Rodolphe A. published the 15/10/2020 following an order made on 26/09/2020
Produit rare et original.
Brigitte R. published the 24/09/2020 following an order made on 10/09/2020
Grace à ce poivre (découvert dans un restaurant) que j'ai commandé sur le site. Je ne suis pas déçue
Gérard M. published the 06/09/2020 following an order made on 13/08/2020
Loïc M. published the 29/08/2020 following an order made on 16/08/2020
excellent, son arôme m'évoque plusieurs bon souvenirs.
Alain G. published the 24/08/2020 following an order made on 28/07/2020
Épicé et parfumé.
Anita D. published the 24/08/2020 following an order made on 12/08/2020
Syliane C. published the 11/08/2020 following an order made on 06/07/2020
Excellente qualité de Poivre de Tasmanie, bien emballé, un parfum délicieux dans nos plats dont je ne saurais me passer !
Kimo B. published the 11/08/2020 following an order made on 25/07/2020
Conforme à la description.
Christelle C. published the 08/08/2020 following an order made on 18/07/2020