Mountain pepper leaf powder - 30g

Tasmanian Mountain Pepper Leaf comes from the native Australian pepperberry bush and is far milder than the berry.  Tasmanian Mountain Pepperleaf has a pleasant, mild peppery flavour that gives you an Australian outback spin...

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£4.50

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Details

  • Flavours: Herby
  • Cuisines: Asian
  • Ingredient features: Salt free, Sugar free, Vegan

Nutritional information

  • Values per 100g:
  • Energy 272kCal; 1130kJ
  • Fat 2.0g
  • Carbohydrates 34.3g
  • Protein 6.0g
  • Values per 1.0g teaspoon:
  • Energy 3kCal; 11kJ
  • Fat 0.0g
  • Carbohydrates 0.3g
  • Protein 0.1g

Mountain pepper leaf powder - 30g details and description

Tasmanian Mountain Pepper Leaf comes from the native Australian pepperberry bush and is far milder than the berry.  Tasmanian Mountain Pepperleaf has a pleasant, mild peppery flavour that gives you an Australian outback spin to your food when used as a substitute for normal pepper. To use, why not sprinkle pepperleaf onto chicken or fish with ground lemon myrtle leaf and a little salt.

Moutain pepperleaf is the herb from the mountain pepper from Tasmania, which is the group of peppers native to Australia.  There are two plants for mountain pepper being Tasmannia lanceolata (mountain pepper) and T. insipida (Dorriga pepper), which comes from New South Wales rather than the other which comes from Tasmania.  Steenbergs source its mountain pepperleaf from Tasmannia lanceolata.  Mountain pepper shrubs have attractive deep red young stems and branches.  Mountain pepper tress grow to 4-5m (13-16ft) in height.  Mountain pepper have leaves that vary in size from 1.5-13cm (0.5-5 inches), depending on whether it is grown in alpine or lowland areas.  Mountain pepper trees have small yellow to creamy coloured flowers, which are followed by shiny, deep purple to black plump fruits, which are 5mm in diameter (0.25 inches), which contain several small black seeds inside.  The leaves are harvested much like bay - the leaves are cut off then dried in a dark, well-aired place until crisp and dry.  The leaves, fruits and flower buds all have a distinct aroma that is reminiscent of the oily warmth of true black pepper.  The aroma and flavour of mountain pepperleaf becomes more intense on drying with a pleasing woody fragrance with a slight pepper flavour and hints of woody cinnamon, which gives a woody, camphorous initial flavour, followed by sharp, hot and lingering peppery taste.  For more on Tasmanian mountain pepper, try Gernot Katzer's Spice pages or Wikipedia.

Tasmanian mountain pepperleaf is relatively sharp and intense.  It goes well with other Austrlian herbs and spices like lemon myrtle, wattelseed and bush tomato.  Some recipe ideas include Chicken With Mountain Pepperleaf (I think they used the herb not spice in the recipe) or Kangaroo Fillets with Mountain Pepper (substitute kangaroo for beef if - like me - kangaroo meat is just a little hard to find!).

Tasmanian Mountain Pepperleaf is part of Steenbergs range of specialist herbs and spices, which we love sourcing from a great bunch of suppliers we have in all four corners of the globe.  If you need more information about us, please browse our website or call us on 01765 640 088 for a natter or email us at enquiries@steenbergs.co.uk.