Tasmanian pepper (bush pepper)

Tasmanian mountain pepper is an exclusive, very rare pepper that is considered a 'bush food', products specific to the Australian bush. Experience how this exotic pepper 'explodes' in your mouth.

The Tasmanian mountain pepper is a plant from a genus that only occurs in Australasia and grows wild in many places. The two-lobed 'berry' contains polygodial, which provides a unique sharpness experience, but also eugenol, vitamins A and C and various minerals. It contains more antioxidants than most true berries.

In addition to the dried berry, the dried leaf of the plant is also eaten. The aborigines have used the plant for centuries for medicinal purposes, against skin complaints and stomach pain, the leaf as a herb and the dried berry as a spice. The latter was also discovered by European, mostly British, settlers at the end of the 18th century.

The alpine pepper, related to the Tasmanian pepper, grows in the highlands of Tasmania, and is therefore called mountain pepper. The British imported the plant and have been growing it in Cornwell since the beginning of the last century. They name the plant after the Cornish pepper leaf. The leaves have a sharp cinnamon taste, the berries are spicy and fruity. The taste is reminiscent of myrtle. The berry initially gives a softly sweet taste experience, which gradually changes into a sharpness reminiscent of Zanthoxylum peppers such as Szechuan. 

Usage

A versatile pepper for fish and seafood, in marinades for meat, with or without soy sauce. The cinnamon accent gives the berry a typical bush food flavor, which combines well with cumin, coriander, lemon and red fruit. Also works well in jams made from stone fruits such as apricots. Try adding a few grains to your gin or gin cocktail; preferably let it soak in some gin beforehand.

Recipe(s):

Smell and taste

In Tasmanian pepper you taste cinnamon, myrtle and nutmeg, but also juniper berry, with which it combines well.

• 1,8-cineole, eucalyptol, the refreshing taste of mint and myrtle (and eucalyptus oil)
• linalol, responsible for the fresh floral scent
• α- and β-pinene, woody pine scent, as in cumin, pine cone, juniper berry, black pepper and hemp
• safrole, sweet spicy with anise notes, as in cinnamon
• myristicine, warm spicy, like balsamic vinegar, in cinnamon, nutmeg and black pepper

Features:

• 100% pepper berries of the Tasmannia lanceolata
• origin: Tasmania, Australia

Assortment

• available in glass, stand-up pouch and 10 ml test tube
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the section  gift packaging 

Save:

• store your Tasmanian pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before September 2026 (09-2026)
• this expiration date is an indication

Would you like to know what this Tasmanian pepper tastes like??

You can also try a test tube.The tube contains enough pepper to understand the flavor essence.

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice