Description
Much hotter than conventional pepper! Use with care in slow-cooking.
Other Common Names: Australian Native Pepperberry, Tasmanian Pepper, Mountain Pepperberry, Mountain Pepperleaf. Botanical Name: (Tasmannia lanceolata)
Both the berries and leaves are used from this Australian Native shrub. Pepperberries are dark-blue to black in colour and have an intensely strong pepper bite that is accompanied by a mineral-like aftertaste that lingers and builds in heat over a period of about 5 minutes after consumption. Use with care, about one quarter the amount one would use of conventional pepper. The pepperleaf is far milder and gives a pleasant, Australian outback taste to food when used as a substitute for normal pepper. Sprinkle onto chicken and fish with ground Lemon Myrtle leaf and a little salt.
Product of Australia.
Heat: 6/10
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