Tasmanian mountain pepper (Tasmannia lanceolata) is a wild-foraged berry from Australia's forests, used much like black pepper but with more personality — a fruity, floral kick upfront and a lingering heat on the finish that's a bit more aggressive than your standard peppercorn. It's a beloved staple in Antipodean cooking, especially on red meats, stirred into beet relish, or infused into cordials and spirits.
- Tasmanian Mountain Pepperberry - Dried is the classic form — whole dried berries, great for grinding fresh over red meat or steeping into cordials.
- Tasmanian Mountain Pepperberry - Freeze Dried! locks in a brighter, more vivid fruity-floral character than standard drying, if you want the flavor turned up a notch.
Either one gives you that classic wild pepper punch — pick based on whether you want the traditional dried intensity or the fresher, brighter freeze-dried version.