Tasmanian Pepper

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  • Description

Tasmanian Pepper

Tasmanian pepper - Mountain peppers - Tasmania lanceolata

 

The Tasmanian pepper, also called mountain peppers (his botanical name is Tasmannia lanceolata) belongs to the family of winteraceae. This is an evergreen shrub growing wildly in Tasmania and Australia from Victoria to Queensland.

Due to the fact that the Tasmanian Pepper grows on the slopes of the tropical rain forest, he received its name Tasmanian mountain peppers. The Tasmanian pepper and its leaves are used as spices in the Tasmanian cuisine. After the harvest, the berries are either sold fresh in the local market, then frozen by the customers at home (to preserve them) or dried. The dried berries are black and slightly larger than pepper berries.The Tasmanian pepper is the fruit of a female bush which can grow up to 5 m. This bush has distinctive red branches and stems as well as beautiful dark green leaves.
The leaves of the Tasmanian pepper tree are, as already mentioned, also used as a spice. They are usually dried and ground for refining sauces, breads, chutneys, etc.

 

The flavor of Tasmanian pepper

 

The Tasmanian pepper has a distinctive aroma, it tastes sweetly fruity with a crunchy consistency, shortly afterwards follows an intense sharp note of camphor and turpentine. He leaves a deaf feeling in your mouth.

Culinary use


In Australia the Tasmanian pepper is a very popular pepper and popular spice.
It is particularly suitable for marinating meat. It is used in combination with local herbs and spices, such as the acacia seed and the lemon myrtle. It also fits perfectly with garlic, laurel, marjoram, oregano, rosemary, thyme, mustard, kaffir lime, lavender, lemon grass, salt, ginger and juniper. In Australia, the Tasmanian Pepper is used to prepare Emu Hamburgers and steaks.

The Tasmanian pepper is particularly suitable for the production of a classic French pepper sauce with beef, roe deer or hare. Try it by yourself. It tastes
great, but pleas be more economical with the Tasmanian pepper compared to the green pepper for the sauce the Tasmanian Pepper is more intense.

• Add the Tasmanian pepper to a spice mill with other types of peppers (for example: Long Pepper, Black Pepper, Pink Pepper, Sichuan Pepper, Green Orlando Flake Pepper) and use it at the table for flavoring grilled meat.

• It also flavors excellent dips made from ginger, cheese preparations, or the curd with potatoes.

• Grilled fruit is delicious in the summer with a sharp note, take some crushed Tasmanian pepper. For instance with melon, pineapple or peach.
• The Japanese cuisine uses the Tasmanian pepper to refine Wasabi paste.
• Tasmanian pepper goes well with vegetables, such as pumpkin, carrots, potatoes or courgettes
• Tasmanian pepper also tastes good in Asian dishes with coconut milk.

More kitchen tips
When preparing stews, add the Tasmanian pepper at the end of the cooking time to preserve its wonderful aroma. Use the Tasmanian pepper sparingly, it is very intense. You can use it whole, crushed or ground. If they prefer to use
it ground, they grind it before use.

 

 

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