• Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • Tasmanian Pepper Aboriginal - Australia
  • -15%
Tasmanian Pepper Aboriginal - Australia

Aboriginal Tasmanian Pepper


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

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Kitchen association

Meat, fish, seafood, vegetables, fruit and chocolate desserts.


Freshness packet - DUO 12/2022

Origin - Plantations

Australia - Tasmania Island

« A MUST to discover! An exceptional fruity and fresh pepper. »
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What's Tasmanian pepper?

Tasmanian pepper is the fruit of the shrub Tasmania lanceolata. Although it is called a "shrub", this pepper plant can still grow to a height of 5 metres. 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 dark green foliage with oblong leaves? Tasmanian pepper berries are found inside the fruits of the shrub, which are distinguished by their dark purple colour and pea-sized.

David Vanilla's choice: I have chosen to offer you this pepper still can known for its exceptional fruity aromas. A rare and powerful pepper, native to Australia, which has its place in your kitchen.

The harvest of Tasmanian pepper

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.

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 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 today

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

Other uses

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:

  • Antimicrobial
  • Antifungals
  • Repellents
  • 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 do you use Tasmanian pepper in cooking?

Tasmanian pepper is an essential ingredient in the cuisine of Australian Aborigines and in "Bushfood", a contemporary revisited version of Aboriginal cuisine. In Australia, it is used to flavor kangaroo steak, emu steak or ostrich meat.

It 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 tartar.

Our recipe ideas with Tasmanian pepper

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.

The starter: Summer Chicken Salad

A light starter that can also be eaten as a main course. 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.

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 "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.

How to store Tasmanian pepper?

Pepperberries can be stored in a dry place. Choose an airtight jar to keep your Tasmanian pepper berries and store it away from light.

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4.8 /5

Based on 48 customer reviews

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Roland B. published the 15/07/2021 following an order made on 07/07/2021



Guillaume J. published the 17/06/2021 following an order made on 07/06/2021


pas le moins cher mais tellement aromatique !

Charlene F. published the 03/05/2021 following an order made on 23/04/2021


Correspond à nos attentes. Rien à dire. Très bon produit.

Astrid L. published the 08/04/2021 following an order made on 31/03/2021



Guy N. published the 01/03/2021 following an order made on 13/02/2021


Très bien

Yvan M. published the 26/01/2021 following an order made on 17/01/2021


Top rien a dire

Marta D. published the 26/01/2021 following an order made on 26/12/2020


Très bien

Frederic T. published the 21/01/2021 following an order made on 11/01/2021


Pas encore bien testé

Patch S. published the 11/01/2021 following an order made on 30/12/2020


Un indispensable, incontournable depuis que je l’ai découvert, juste magique !

Lionel D. published the 28/11/2020 following an order made on 13/11/2020


trés bon avec du riz au lait de coco



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