Description
Tasmanian Mountain Pepper evolved in the ancient rain forests, just how cool is that! Just think of all the ingredients needed to create the rain forest, evolving over a million years awaiting a seed to travel from a bird or wind or sea from Asia, delivering the pepper plant to this island
Still largely grown wild and picked by hand, harvests are limited of this firstly sweet fruity flavour building to an intense sensation
Use sparingly freshly crushed in a mortar rather than pepper mill
Do not cook with the pepper as the high heats will destroy the flavours, instead use at the end of the cooking process to heat up the oils without destroying them
Grown in Tasmania
Grinder Use - Not Ideal
Mortar and Pestle Use - Yes
Packed in Unit that handles - MUSTARD - CELERY - SESAME
Quick Reference
What is it?: A native Australian mountain pepper from ancient Tasmanian rainforest plants.
Flavour: Fruity and herbal at first, followed by a building, lingering heat.
Common uses: Game, beef, sauces, bush-food blends, marinades and finishing salts.
Pairs well with: Venison, lamb, beetroot, berries and chocolate.
Compare with: Fruitier and more gradual in heat than black pepper, with a distinctly native Australian character.
Substitute: Black pepper plus a small amount of juniper or berry spice.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: The heat often develops after the first fruity flavour rather than striking immediately.
