Tasmanian Pepper

Traditionally used in aboriginal cooking with other Australian bush spices, Tasmanian Bush Pepper (Tasmannia lanceolata aka Drimys lanceolata) this is one of the true great secrets in seasoning. Botanically unrelated to familiar black pepper, it is the dried berry of a large bush which grows wild on the low hills of Tasmania and the Southeastern part of the Australian mainland. The pepper berries are a deep, almost black purple on the outside, with a russet-to-beige core filled with scores of tiny, crunchy seeds.

Whenever I want to blow away a chef or foaming-at-the-mouth foodie, I grab a soft round grain of Tazmanian pepper and crush its soft, plump husk between my fingers and bear aloft to be snuffed. Actually, I do it whether or not the person is a chef or foodie. Regardless of who I show, the results are the same: astonishment.

The number of aromas that pour from a Tasmanian peppercorn are beyond cataloging, but to list a few: vanilla, allspice, lemon zest, hibiscus, the aromatic barks of several exotic hardwoods, cardamom, and what, apple pie? but the underlying theme is herb and a few classic peppers spice flavors. Crush this pepper softly and let soak in lemon juice for 15 minutes then drizzle over pork loin or space out with goat cheese. Soak in vinegar and sautée with mushrooms to serve over Lamb. Or try one of our favorite recipes: let soak for 15 minutes in a good gin chill over ice strain and pour into a chilled martini glass for what we love to call The Meadow Martini. Tasmanian peppercorn can also be used in traditional cooking such as when you add a few, crushed or whole berries to a long-cooked meat stew or vegetable soup. The berries could also go into a classic French sauce poivadre, which is good with beef and rich, well-flavored game.