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Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
Tasmanian pepper is a spice from Australia that belongs to the large group of so-called false peppers. It is a very aromatic "pepper" but also with a marked pungency (higher than that of black pepper) and which has the characteristic of leaving a sense of numbness like Sichuan pepper .
Tasmanian pepper is the fruit (a berry) of a plant of the Winteraceae family called Tasmannia Lanceolata. It is a wild shrub that grows from 2 to 10 meters. The term lanceolate means that it has leaves that are narrow and elongated elliptical in shape and with pointed ends. The other common name of Tasmanian pepper, which is mountain pepper, instead tells us where this plant grows, often when we think of Australia we think that it has only beaches and deserts (or in any case arid areas), the Tasmannia Lanceolata instead it does not like arid areas and indeed it is a plant that resists the cold well. In Australia it is found mainly in the rainforests with a cold-temperate climate in the mountains in the south-east of the country (as well as obviously in those of Tasmania which is an island located precisely under the south-eastern tip of Australia), but also in the wetlands within drier forests and along streams at an altitude of 1500 meters. The fruit is a bilobed berry first dark red and then black-purple ripening which once dried takes on a darker and wrinkled appearance very similar to that of black pepper. The difference from black pepper is that the rather large berry contains several small seeds and not just one.
As with all spices, traditional medicine has used Tasmanian pepper as a medicine attributing to it properties that are essentially the same as those attributed to other peppers (real or false): anti -microbial, anti-fungal, anti-inflammatory, vessel dilators. As for the organoleptic properties, Tasmanian pepper at first taste is fresh and aromatic and even sweet, then a very marked pungency enters and finally, as mentioned in the introduction, it has the characteristic of leaving a feeling of numbness in the mouth.
Tasmanian pepper is still considered the fruit of a wild plant, the attempt of cultivation for commercial purposes is only in the initial stages, after all the spice is not very well known beyond outside Australia and therefore there is no such demand that pushes to develop agriculture. Therefore, the supply is currently covered by subjects, more or less regular, more or less improvised, who cannot therefore guarantee the regularity of the volume of supplies. According to the Australian government portal that deals with the prospects of the agricultural market, the mountain pepper product needs a campaign that illustrates its benefits and quality to the food industry, especially the international one. Currently 60% of the product is exported and is authorized by the EU as a condiment, the main markets are Germany, France and Switzerland.
In Australia it is added to many local meat dishes, such as kangaroo steaks and emu burgers, in the USA it is used in restaurants offering bush cuisine Australian. In Japan it is used as an ingredient in Wasabi , in essence it is an alternative to black pepper , but remember that it is spicier, so it should be used moderately.
But the chefs' imagination is endless and there is no shortage of original combinations, who said that vegetarians can't find a way to use it?
We found a vegetarian appetizer:
Tasmanian pepper asparagus salad
Ingredients for 4 people
White asparagus 600gr
sale q.b
Tasmanian pepper 1 tablespoon
White dressing * 4 tablespoons
Olive oil 5 tablespoons
Lemon juice 1 tsp
Quince jelly 1 tablespoon
Portulaca 80gr
Procedure
1) Peel the asparagus starting from the punte and eliminate the ends. 2) Cut them into pieces of about 3 cm and boil them in salted water for about 5 minutes. 3) Pass the asparagus under cold water, drain and drain them. 4) Crush the pepper in a mortar. 5) Put it in a bowl with the white dressing, oil, lemon juice, quince jelly and mix. 6) Season with salt. 7) Serve the asparagus with purslane and drizzle with the sauce. Recipe source: migusto .migros.ch
* for those who have never used it, the white dressing is a special blend of white vinegar and grape must with a sweet and spicy taste.
Data sheet
Specific References
Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
The ground white pepper, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "pimento paths".
Ingredients: allspice
This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
Sichuan pepper is a green colored berry native to China, also called Pepe Sancho. It has a very fresh, citrusy and sparkling taste on the palate. It should be added in cooking, whole, or always break it in a mortar in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
Cubeb pepper or also called Java pepper is very pleasant on the palate and balanced with a particularly delicate spicy flavor. Its aroma is a little like pimento. It goes very well with meat and in particular Arab pastry preparations.
Ingredients: Cubeb pepper / Java
Origin: Jawa / Java
