Tasmanian Pepper – You Can Use The Spice For This

Tasmanian pepper is not real pepper

Tasmanian pepper often referred to as mountain pepper, is a spice specialty that has its origins on the Australian continent. The spiciness of the peppery wild-collected spice is appreciated by top chefs worldwide.

• What you should know: Tasmanian pepper is not real pepper. This always comes from the pepper plant Piper nigrum. The Tasmanian variety, although visually similar to black pepper, is harvested from the Tasmannia lanceolate shrub.
• The dried berries are slightly softer than those of real pepper. You can even rub them between your fingers with a little pressure. They can also be crushed very well with a mortar.
• The berries are not suitable for the pepper mill because they would clog the grinder.
• Incidentally, some of the finished spice in stores also consists of ground, somewhat milder leaves of the shrub. Always pay attention to the table of contents.
• You initially perceive the spiciness of Tasmanian pepper as fruity and sweet. Shortly after this first taste impression, its aroma changes to become very sharp.
• If you use Tasmanian pepper in the kitchen, you will quickly notice that it has a lot more heat than black pepper. Tongue and palate sometimes even feel a bit numb after consuming Tasmanian pepper. So use it sparingly.
• Tasmanian mountain pepper harmonizes very well as a seasoning with strong meat. You can use it well in marinades, but you can also use it to season relish, salad dressings, or (vegetarian) stews. It also gives Japanese wasabi additional heat (recipe see below).

Cook with Tasmanian mountain pepper

If possible, you should only add the Tasmanian pepper – like pepper in general – to the dish after it has been heated. Its aromas are then better preserved.

• Salad dressing: Crush 1 tsp Tasmanian mountain pepper in a mortar and pestle, and mix with 1 tsp cumin and 1 tsp brown sugar. Mix 3 tbsp canola oil with 1 tbsp lemon juice. Add spices and season with salt.
• Wasabi Spice Paste: Mix together freshly grated wasabi root and horseradish root in a ratio of about 1:9. If you can’t get fresh wasabi root (e.g. in Asian shops), you can also use wasabi powder and mix it with water. The icing on the cake: Add some Tasmanian pepper to taste.