Tasmanian Mountain Pepper
is a small tree native to Tasmania and mountainous parts of southeastern Australia. There
are both male and female plants and so only the females produce the distinctively spicy hot peppercorns. However, the leaves
(dried or fresh) can also have high concentrations of the hot polygodial and so can also be used to enhance the flavours of dishes
are huge differences in the level of 'heat' produced by individual plants in the bush so buy with care (click here
Tasmanian Mountain Pepper growing at 1100 m elevation on Mt. Arthur
Tasmanian Mountain Pepper ready for Harvest. The dark, almost black-skinned pepperberries are really deep, dark red.
When crushed, the pepperberries can add colour as well as flavour to cooking, vinegars, etc. The dried pepper still retains
some of this colour.
7 m tall Tasmanian Mountain Pepper growing in a bush block on Bronzewing Farm
There are some good publications of the biochemistry of the Mountain Pepper's heat:
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