Tasmania lanceolata, commonly known as Tasmanian pepper berry or mountain pepper, is a shrub native to woodlands and cool temperate rainforest of south-eastern Australia.
Pepper berries will bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt. Use it for preparing savouries and soups, vinaigrettes, ice cream jellies, candy, pasta, and game.
Probably the best and easiest way to use Tasmanian pepper berry is as an alternative to regular black pepper. Simple! Freshly cracked directly onto the plate is the best way to enjoy the full pepper berry flavour and aromatics. When cooking with pepper berry you can add early or late in the cooking process.
Tasmanian Pepper is best used towards the end of cooking, some of the flavours can be lost at prolonged high temperatures – especially frying and baking.
Crack pepper berries over soups and sauces. Due to its distinctive flavour I love using it in deserts. I can taste notes of Vanilla and Cinnamon in the berry.
Available in 20g refill packets. Look out for our grinders coming soon.
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