Tasmanian Pepper - Mountain Pepper Berry- Tasmannia lanceolata
- Tasmanian pepper, for pepper lovers,
- initially sweet - fruity, followed by an intense sharp note
- leaves a deaf feeling
- ideal for simmering dishes, grilled fruit, vegetables and in the pepper mill for seasoning
Tasmanian pepper: the plant
Tasmanian pepper is also called Australian mountain pepper (its botanical name is: Tasmannia lanceolate), and the plant belongs to the family of the winter Aceae.
This shrub is an evergreen that grows mostly wild in Tasmania and Australia from Victoria to Queensland. Since it thrives on the slopes of the tropical rainforest, it is also called mountain pepper by the natives. In the Tasmanian cuisine, Tasmannia lanceolate berries and leaves flavor dishes. The mountain berries are sold fresh or dried on the local market after the harvest. The fresh berries can be frozen for preservation. Dried pepper berries are black and slightly larger than peppercorns.
Tasmanian pepper is the fruit of a female bush that can grow up to 5 m tall. This bush has distinctive red branches and trunks, as well as beautiful dark green leaves.
The leaves of the Tasmannia lanceolata tree are also used as a spice, as already mentioned. They are usually dried and ground for the refinement of sauces, bread, chutneys, etc.
The aroma - taste of Tasmanian mountain pepper
The Diemen pepper has an unmistakable aroma. It tastes sweet fruity at first, with a crispy consistency, shortly afterward follows an intense sharp note, and turpentine. It leaves a deaf feeling in his mouth.
Culinary use of tasmannia lanceolata
In Australia, Diemen pepper is a well-known and popular spice. The mountain pepper is particularly suitable for marinating meat. It is also often combined with local herbs and spices, such as acacia seeds and lemon myrtle. It also fits perfectly with black garlic, bay, marjoram, oregano, rosemary, thyme, mustard, kaffir lime, lavender, lemongrass, salt, ginger, and juniper.
Down Under it is used to prepare emu hamburgers and steaks. The Tasmanian pepper is particularly suitable for making a classic French pepper sauce with beef, deer or hare. Try it for yourself. It tastes excellent, but they are a little more economical with the Tasmanian pepper than the green pepper, it is more intense.
- Add the Tasmanian pepper with other peppers (by example long pepper, black Tellicherry pepper, pink pepper berries, Sichuan pepper, green Orlandosidee pepper) in a spice mill and use it to season grilled meat
- It also seasons dips of goat cheese preparations or quark for pellets
- Grilled fruit is delicious, with a sharp touch even better. Take some crushed berries and sprinkle them over the fruit of your choice like melon, pineapple or peach
- Japanese cuisine uses Tasmanian pepper to refine their wasabi paste
- Tasmannia lanceolata peps up vegetables like pumpkin, carrots, potatoes, or zucchini
- Mountain berries taste good in Asian dishes with coconut milk
More kitchen tips:
When preparing simmering dishes, please add the Tasmanian pepper at the end of the cooking time to keep its beautiful aroma. It should not cook with your food.
Use the berries sparingly; they are intense. You can use it whole, crushed, or ground. If you prefer to use it ground, please grind it before use.