The Tasmanian mountain pepper goes perfectly with fish, curry dishes and grilled meat. Since the berries have an exceptional spiciness, the pepper should be carefully dosed. It is about ten times as spicy as ordinary black pepper. Therefore it is even exported to Japan, where it is used to flavor wasabi.

Tips:

• For mortars or mills.
• Goes well with beef, lamb, pasta or pumpkin.
• Purple-reddish color.

This mountain pepper grows on a shrub in the cool glens of the Tasmanian rainforest and the Australian state of New South Wales. The deep purple berries look similar to fresh blueberries. The initial taste is slightly sweet, but develops a spiciness. The Aboriginal people appreciated this pepper and used it in their dishes.