Tasmanian Pepper

Tasmanian pepper is a pepper variety native to southeastern parts of Australia, such as Tasmania, Victoria, and New South Wales. These pepper berries have a piney, resin-like, floral, and sweet aromas. The flavors are pleasantly sweet and acidic, but after a few seconds, the tongue-numbing heat starts to take effect.

However, Tasmanian pepper is not overwhelmingly hot. Due to the fact that the Tasmanian pepper is a bit softer and larger than regular black pepper, the berries can be chopped and added to raw or cooked dishes such as foie gras and meat stews, but they’re also used in marinades for emu hamburgers and dry rubs for lamb.

The leaves of Tasmannia lanceolata are also edible, pungent, and flavorful, and they’re often dried and ground into a powder. If used whole, the leaves will lose the pungency but impart heat and acidic and fruity notes to selected dishes. Tasmanian pepper is traditionally used on kangaroo steaks, beef stews, grilled vegetables, and in salad dressings.