Picked in the wild: sought-after, sweet and fruity pepper rarity with an intense sharpness .
Tasmanian mountain pepper (Tasmannia lanceolata, also known as Tasmanian pepperberry, a species that belongs to the Tasmannia genus within the Winteraceae family) is an evergreen shrub that grows up to 3 m in height. Its leaves and berries have a pepper-like sharpness (as a result of the spicy substance polygodial that they contain).
It grows only in the damp, cool valleys and gorges of the rainforest areas of Tasmania and New South Wales in south-eastern Australia. It survives cold winters, tolerating temperatures as low as −15 °C. It can grow in rocky places that are exposed to the wind, but prefers sheltered sites. It is found on fertile, moist, well-drained lime-free soils – although it also tolerates clay soils – ideally in semi-shade. In Tasmania it flowers from September to January. The berries ripen from March to April and are harvested between May and June.
IMPORTANT: Only very small quantities of this wild-growing Australian speciality are harvested each year – the 2020 harvest totalled just under 700 kg!
Why is FINEST FOOD AGE offering Tasmanian mountain pepper from the 2019 harvest? In 2020 Australia experienced particularly severe drought and extensive forest fires. While the drought reduced the size of the harvest, the fires released toxic substances and the extent to which these may be stored in plants has not yet been identified. FINEST FOOD AGE has therefore decided to offer you, its quality-conscious pepper connoisseurs, Tasmanian pepper from the 2019 harvest year and we shall continue to strive to acquire this.
Tasmanian mountain pepper is greatly valued by sophisticated chefs because the wrinkled black pepperberries have an outstanding taste and lend themselves to interesting taste combinations. Gathering the wild-growing pepper is a laborious task: this is reflected in the price of top-quality pepper such as that offered by FINEST FOOD AGE. This rare pepper is available only in limited quantities and can therefore be supplied only while stocks last.
Inevitably, therefore, the end price paid by the customer is correspondingly high. However, FINEST FOOD AGE tries hard to set its prices at an equitable level.
The taste of Tasmanian pepper is initially surprisingly fruity and sweet, then becoming intensively sharp. It produces a slightly numb feeling on the tongue. For this reason, and because it is somewhat sharper than normal black pepper, it should be used sparingly.
It is sufficient to use about one-tenth of the amount of black pepper that you would add to food. On the other hand, the sharpness of Tasmanian pepper is extremely fragile and dissipates very quickly during cooking. It is therefore best added right at the end.
It is not particularly suitable for the pepper mill as it clogs easily. It is better to pound it in a mortar before use. The ground Tasmanian pepper turns light-coloured foods a purplish red – an effect that can be heightened a little by adding salt.
Try experimenting with this unusual pepper!
Tasmanian pepper is a sensational barbecue spice and an excellent addition to marinades. It elevates curries containing meat, pulses or vegetables and also goes extremely well with grilled melon, exotic fruits such as pineapples, mangoes, peaches and nectarines as well as with chocolate desserts and with cheese.
In addition, the Tasmanian speciality has for a long time been exported to Japan, where it is used to season wasabi.
To ensure protection from harmful environmental influences, Tasmanian mountain pepper from FINEST FOOD AGE is supplied in high-quality violet glass jars. Keeping this special jar tightly closed (please check that the round aroma seal is in place) will ensure that this rarity is always stored in dry and dark conditions.