Food Alphabet
Tasmanian pepper (mountain pepper)
Tasmanian pepper-dried small dark purple berries of the evergreen tall shrub Drimys aromatica, which once grew only on the island of Tasmania, and is now also common in Australia.
Inside the dark purple berries are small black seeds, rich in essential oil, which gives the fruit flavor and burning. To obtain the spice, the berries are dried together with the seeds, and then ground. The smell of dried Tasmanian pepper is fruity, in addition, it slightly resembles eucalyptus.
The taste of pure berries is sweet at first, and then intensely burning. True, this burning sensation lasts for a short time, but it gives a feeling of numbness, similar to water and Sichuan peppers.
In addition to the Tasmanian pepper berries, a powder made from the dried leaves of the plant is often used. Especially good are the leaves for baking — where you only need to emphasize and slightly enhance the taste of the main product and add a little sharpness.
As you know, the leaves of Tasmanian pepper have a milder taste and a more delicate aroma than berries. Fresh berries and leaves of Tasmanian pepper are flavored with vinegar and oil, so that they acquire the smell of a tropical forest. It is especially good to use fresh pepper leaves and berries for salad dressings or for greasing meat before grilling.
Tasmanian pepper plays an important role in the national Australian cuisine. Here it is used in the preparation of hamburgers and steaks; together with vegetable oil, it is used to marinate meat before frying. The stew is sprinkled with ground Tasmanian pepper just before serving, as the heat treatment destroys the taste of the pepper.
