Pepper Berries, Tasmanian
Tasmania's native ‘pepper’ is also sometimes referred to as Mountain Pepper. These black berries, which are hand-harvested between March and May, are a succulent, hot berry with a crunchy seed cluster at their center. When eaten alone, the berries have a sweet taste at the beginning, followed by short-lasting intense heat. The berries then deliver a strange sensation of numbness, similar to Szechwan peppercorns.

1/2 oz.	$4.00
1 oz.	$6.50
2 oz.	$11.70
4 oz.	$18.70
Small Glass Bottle (Nt 1.75oz)	$11.75

Tasmania's native 'pepper' is an attractive shrub that grows up to five meters high with dark green leaves and distinctive crimson young stems. It’s found in cool wet habitats from sea level to alpine regions in Tasmania.

Australians use these berries to add a “wild, natural and spicy” taste to native foods such as emu burgers, flavored breads, pastas and pates, mustards and cheeses. We think they are an interesting alternative to conventional black pepper although you should use a light hand—they are 10 times as hot!! We have noticed that their flavor does mellow with time and exposure to sun and air. They also can be used as a novel garnish, a pickled berry or a spicy ingredient in soups and stews. Additionally, they contain a strong, red dye which adds vibrant color to pale sauces.

These pepper berries are native to Australia.