Tasmanian Pepper

Origin & Story

Tasmannia lanceolata
Tasmanian pepper, also called mountain pepper, comes from the temperate rainforests of Tasmania in south-eastern Australia. The Palawa, the indigenous people of Tasmania, already used the berries and leaves as a spice and remedy. Today the shrub fruit is both wild-harvested and cultivated on sustainable plantations.

Highlights

The deep-red to black glossy berries contain polygodial – a unique essential oil that creates the tingling, slightly numbing sensation on the tongue. In flavour they first combine peppery heat with floral and fruity nuances, followed by resinous, spicy aromas. Compared with classic piperi pepper they develop a completely distinct, multi-layered character.

Quality

With us the berries come exclusively from certified wild harvesting or controlled plantations in Tasmania. After the sustainable harvest they are gently dried and sorted by hand. The result is an all-natural product – no additives, no colour or flavour enhancers.

**The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.**

Tip from Tobias Funke

I grind the mountain pepper completely fresh, right before serving – otherwise its aroma quickly loses strength. I like to put it on pan-seared duck breast, add depth to refined sauces or give a dark chocolate dessert a tingling finish.

Recommended use

• Freshly ground over pan-seared duck breast or beef
• In dark sauces, jus or red wine sauces
• As an exotic finish on chocolate or ice cream
• In marinades for game, lamb or robust poultry

Recipe idea

Duck breast with Tasmanian pepper
View recipe

Origin / Ingredients

Tasmanian mountain pepper (Tasmannia lanceolata) from Tasmania, Australia
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.