Tasmanian Pepper – Wild Mountain Pepper Berries (Tasmannia lanceolata)
- Rare spice from Australia – for pepper enthusiasts
- Initially sweet and fruity, followed by an intense spicy note
- Creates a mild numbing sensation on the tongue
- Ideal for braised dishes, grilled fruits, vegetables, and for seasoning with a spice mill
What Is Tasmanian Pepper?
Tasmanian Pepper, also known as Australian Mountain Pepper, comes from the evergreen shrub Tasmannia lanceolata of the Winteraceae family. Native to Tasmania and parts of southeastern Australia, this plant thrives in high-altitude rainforest regions. Its dark red branches, glossy green leaves, and black pepper berries make it a distinctive spice source.
Both the berries and leaves of the plant are used for culinary purposes. While the berries are dried for use as a spice, the leaves are typically ground and added to savory preparations like sauces, chutneys, or spice blends.
Taste and Aroma
Tasmanian Pepper has a complex flavor profile. At first bite, it is mildly sweet and fruity with a crisp texture. This is followed by an intense, spicy note and a slightly resinous nuance. A characteristic mild tingling or numbing sensation can occur on the tongue, similar to that of Sichuan pepper.
Culinary Uses
This pepper is versatile and used in various cuisines:
- Enhances meat dishes like beef, venison, or game sauce
- Pairs well with grilled vegetables such as pumpkin, carrots, or zucchini
- Popular in Australian cuisine for flavoring grilled meat and sauces
- Used in French pepper sauces and as a bold alternative to green pepper
- Complements fruit dishes – try with melon, pineapple, or peach
- Refines cheese dips (goat cheese, quark, etc.) and spreads
- Pairs well with coconut milk in Asian-style recipes
Tasmanian Pepper is often combined with other spices such as long pepper, Tellicherry black pepper, pink pepper, Sichuan (Timut) pepper, or green pepper for custom pepper blends in a spice mill.
How to Use Tasmanian Pepper in Cooking
Due to its intensity, use Tasmanian Pepper sparingly. It can be used whole, crushed, or freshly ground. Add it at the end of cooking, especially in simmered dishes, to preserve its full aroma.
Its combination with herbs like bay leaf, marjoram, rosemary, oregano, thyme, and spices like black garlic, mustard, kaffir lime, lavender, ginger, and lemongrass creates an aromatic experience in meat, vegetable, or cheese-based dishes.
Storage
Store Tasmanian Pepper in an airtight container, in a cool, dry, and dark place. Protect it from sunlight and humidity. Grind small amounts fresh before use to maintain maximum flavor.
