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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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Terre Exotique is specialised in selecting and commercialising high quality gourmet foods.
