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.
Packaging : 10 gr
Origin - Plantations : Australia, Tasmania Island.
"Great power, fruity and fresh notes"
Warning: Last items in stock!
|2||4,74 €||Up to 0,29 €|
|3||4,65 €||Up to 0,73 €|
Notice: Undefined index: reduction_with_tax in /home/davidvanille/public_html/cache/smarty/compile/b5/16/81/b51681252795e01f89f236f431a6db8e4ed1325e.file.product.tpl.php on line 840
|Up to 2,45 €|
There are berries and peppers that remain engraved in memory from the first tasting
Tasmanian Pepper is one of them. Very appreciable to use, both for the flavours it develops, and for the practical aspect it presents. Indeed, you can integrate it at any time during the cooking of your dish (at the beginning or at the end of the cooking process), and in any form you like: crushed, crushed, ground, infused, grilled,... For it to exude a maximum of flavour, you could even roast it slightly in fat before crushing it (this will give it a fragrance mixing chocolate, coffee and praline in the nose!)
Length in the mouth (sweet in the beginning, then spicy growing from the middle palate). Wild, we love its explosion of aromas. A pepper full of Pep's! Great power and fresh and complex fruity fragrance, an exceptional spice!
It is described as having a remarkable amplitude and a certain length in the mouth: on the attack, it is rather sweet, offering a fairly fruity taste with a floral touch, and notes of violet, wild berries such as blackberry and myrtle can be detected. The spicy notes arrive in the middle of the mouth with wild and peppery flavours.
At the end of the palate, you can feel the strength of this spice in a more powerful way, with a rather marked spiciness while being fresh. This then provides a form of mild tongue anaesthesia, numbness that is easily associated with the feeling of crunching a Timut pepper berry from Nepal
It leaves a very fresh and fruity palate
. A taste of clove combined with notes of black fruit, blueberry and blackcurrant. At this moment, we feel the smell of juniper very pleasant. Tasmanian Pepper is used in wasabi, a paste used as a condiment in Japanese cuisine.
The particularity of Tasmanian Pepper Bay in cooking is that it will impregnate the ingredients (especially in the case of a sauce since it will have time to infuse) with a slight blue-violet colour. It will do wonders when crushed on fish or white meats. Of course, like any spice, parsimony is the key word, in order to fully enjoy the flavours of each of the ingredients that will make up your dish.
The shrub Tasmania lanceolata (Tasmanian Pepper), is a magnificent shrub that can grow up to 5 meters high, in southeast Australia, precisely in the alpine regions at the level of the Tasman Sea.
This shrub is part of the Winteriaceae and has dark green, oblong, narrowed leaves at each end and measuring 5 to 7 cm, as well as black fruits the size of peas, containing many small seeds. In the past, Tasmanian Pepper was assimilated to the genus Drymis (its full name being Drymis aromatica or Drymis lanceolata), so the shrub that produces it is still known by several Latin names.
Since it is an endemic variety that prefers to grow wild (rather than be cultivated), harvesting is done entirely by hand, and in a "wild" way. The overall production of berries in Tasmania is therefore relatively low (about 5 tonnes per year), which makes this spice very rare.
With a beautiful dark purple colour, their pericarp takes on a "wrinkled" appearance during maturation. The caliber ranges from 4mm to more than 9mm for the extra bold (oversized).
As you will have understood, Tasmanian Pepper is therefore a "fake pepper", but the fact remains that it will be able to give you an excitement of the taste buds worthy of the caricature of another typically Tasmanian species: do you remember the cartoon character "Taz"?... A whole program in your kitchen!
Tasmanian Pepper is an essential ingredient in Australian Aboriginal cuisine and in Bushfood (modernised Aboriginal cuisine). Typically, it will be found on a kangaroo steak or in emu pots. It will delightfully complement marinades with the same steaks of kangaroo, ostrich or emu!
In your kitchen, it will be the ideal companion for all your dishes (and even some drinks!). Let him surprise you! You can of course add aromatic herbs and Timut Pepper for an exceptional result!
Savoury recipes :
Tasmanian Pepper will also enhance your meats, whether they are light such as white meat (leg of lamb,...) or poultry, as well as having a more powerful flavour such as red meat (duck, prime rib,...) or game. Fish and seafood are also sublimated when given this exotic touch. It will be delicious if you crush it on your fish in papillote, on tuna rillettes, or by mixing it with fleur de sel just before grinding it on them.
Tartars (meat or fish) will also be skillfully enhanced with this spice.
It is almost essential in your marinades that will flavor all these dishes. You can also add them to all your velveties, soups, broths or other savoury dishes, in order to flavor them deliciously. In a zucchini soup, a hint of cream, a hint of salt and two ground Jamaican Pepper berries will take you to the mountains of Surrey Hills.
Tasmanian Pepper will also reveal its aromatic splendour in your desserts.
Whether it is recipes based on fruit or chocolate, you can associate this bewitching pepper with it, without making a mistake.
So, fruit salads, poached fruits, fried fruits and other compotes will be magnified when you come and add that little touch that comes to us from the other side of the globe!
I advise you to incorporate it into mascarpone made with red fruits, or to grind it over your strawberry pie... A delight!
Do you have any apples at home? Make a compote with half a teaspoon of cinnamon and 5 Tasmanian berries. Your guests will wonder what spice you could have put in your recipe It's up to you to decide whether or not to reveal your secret.
Let Tasmanian Pepper enchant your meal, from starter to dessert:
As a starter, I suggest you garnish a Salad Composed of Kale Cabbage with Raspberry Vinegar and Tasmanian Pepper.
Then, why not try this spice in a sweet and sour recipe with Ballotines of Trout with Cresson, orange sauce and Tasmanian Pepper..
Finally, conclude this delicious meal with a Mille-Feuille de Mousse au Chocolat et Poivre de Tasmanie
Tasmanian Pepper has been known and used since time immemorial by the Aborigines, and is still found today in all the typical Australian bush cuisine! While its primary use is as a condiment, they also used it to use the antimicrobial function of this spice, which helped to ensure better food preservation.
Moreover, it is the entire tree that was used by this people, before the English colonized the island in 1803. Indeed, the Aborigines used both berries, leaves (cornish pepperleaf) and even the bark of this shrub for both culinary and therapeutic purposes.
English botanist and explorer Robert Brown was the first Westerner to discover this shrub and its many uses. He really fell in love with it and decided to bring it back to English Cornwall (southwest England) in 1805.
The rarity of this bay explains its still confidential use today, but it has experienced a certain fashionable effect that has led it to be used a little more today, in western cuisine.
In 1876, Tasmania's last unmixed "native" disappeared in Hobart - Tasmania's capital. Her name was Truganini and she was 64 years old. Inviting Tasmanian Pepper to your table can also be a way to keep the memory of Truganini and his people alive
Tasmanian Pepper berries, as well as its leaves and bark (stimulant), are believed to have medicinal properties.
Berries are known to have antimicrobial, antifungal, repellent and pesticidal properties. And, like many spices, Tasmanian Pepper is known for its aphrodisiac properties.
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
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
Patricia M. published the 07/08/2019 following an order made on 01/08/2019
Pas encore utilisé
Marc Roger D. published the 07/08/2019 following an order made on 01/08/2019
beau et parfaitement parfume
Jules D. published the 06/08/2019 following an order made on 30/07/2019
pas encore teste
Jérôme B. published the 05/08/2019 following an order made on 30/07/2019
Pascal M. published the 03/08/2019 following an order made on 25/07/2019
Un must. J'adore
Matthieu H. published the 01/08/2019 following an order made on 25/07/2019
conforme à la description
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