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Tasmanian pepper

This pepper with its fruity notes of blackberry, is picked in the wild on the hills of North Tasmania. Enlivens your grilled red meat, seafood and fish skewers and marinades.

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Description

Details

A devilishly fruity pepper !

This pepper grows in the wild in the rainforests of North-East and North-West Tasmania.
The main area harvested is in the Surrey Hills near the ancient town of Parrawe. The peppercorns are picked by hand in March and April then left out to air dry. 
Only 5 tonnes of these Tasmanian peppercorns are harvested per year. Like the Chiloe pepper, the Tasmanian pepper plant has a 3-year life cycle, with a rich harvest followed by a modest harvest and then a very weak harvest.

The pepper has fruity notes of blackberry, scents of spicy violet and aromas of old leather which will enliven your grilled red meat, seafood and marinades.

Additional

Additional Information

Country Australia
Ingredient Tasmanian pepper
Storage conditions Keep at room temperature in a dry place
Allergen Allergen free
Use By date 5 years
Botanical genus and species Lanceolata
Other names Tasmanian pepperberry, Tasmanian pepper, Native pepper, Mountain pepper,
Culture mod Native, Spontaneous
Color Black
Intensity scale Spicy and Exciting (4/7)
Aromatic footprint Balsamic, Empyreumatic, Fruity

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