Tasmanian mountain pepper whole

also: tasmanian pepper, mountain pepper

Description:
Tasmanian mountain pepper grows in the highlands of Tasmania. It is not related to the real pepper, but has similarities in taste. It tastes sweetly fruity at first, but develops a more pronounced peppery pungency than black pepper. Australians like to use mountain pepper for marinating meat of all kinds and also for dishes in which black pepper is normally used, such as pasta sauces. It is also used for long braised ragouts, bean and vegetable stews.

Usage:
Tasmanian pepper can be cooked as grains, previously crushed in a mortar or ground for seasoning. A mill with a ceramic grinder is suitable for grinding.

The mountain pepper also tolerates longer cooking times. However, inexperienced "hot eaters" should use it with restraint.

Aroma/Taste:
Sweetish-fruity aroma with a pronounced peppery pungency.

Harmonizes with:
Bay leaf, oregano, rosemary, thyme, lemon zest, lemon myrtle.

Origin:
Australia