Botanical Name: Tasmannia lanceolata
Tasmanian pepper, also known as Tasmanian mountain pepper, is a unique spice native to the cool, temperate rainforests of Tasmania and southeastern Australia. Indigenous Australians have traditionally used this aromatic plant as both a flavoring agent and a medicinal remedy, and today, it’s gaining popularity among chefs and food enthusiasts for its distinctive taste and versatility in cooking.
The plant itself is a small shrub with glossy, dark green leaves and striking red stems. The spice comes from both the berries and the leaves of the plant. The berries, which turn a deep purple-black when ripe, are harvested in autumn, while the leaves are collected year-round. Both parts of the plant are used in culinary applications, although the berries are more widely known for their potent and complex flavor profile.
Tasmanian pepper has a unique flavor that sets it apart from more commonly known peppers. At first bite, it imparts a sweet, fruity, and mildly floral note, reminiscent of juniper berries or allspice. However, this sweetness is quickly followed by a sharp, peppery heat that tingles the tongue. Unlike black pepper, the heat from Tasmanian pepper builds gradually and leaves a lingering numbing sensation, similar to Sichuan peppercorns, but less intense. This duality of sweet and spicy makes it an exciting ingredient for both savory and sweet dishes.
In the kitchen, Tasmanian pepper is highly versatile. It can be used whole or ground, and it pairs particularly well with red meats like kangaroo, lamb, and venison, as well as with poultry, seafood, and vegetables. Its complex flavor also complements rich sauces, marinades, and even desserts such as chocolates and fruit compotes. Additionally, the dried leaves can be used as a milder alternative to the berries, imparting a subtle, herbaceous flavor to soups, stews, and braises.