Tasmanian Mountain Pepperberry

Tasmanian Pepperberry // Tasmannia lanceolata

Tasmanian Pepperberry is a native shrub endemic to south-easten temperature rainforests. Producing small, dark purple berries, they are peppery, with a juniper flavour and chilli heat. It is a great native pepper alternative. builds flavour portfolio in meats, cheeses, and hearty meals. What's more it blends well in salads, and will add further taste in homemade sauces and roasted vegetables.

Use in place of normal peppers, it is in fact a more fruity addition without the chemical residues of tradition peppercorns.

• Grind over fish, red meat, or in stews and curries.
• Sprinkle over roasted vegetables.
• Distill for a herbal and spicy Gin.
• Add to cocktails to add an extra flair.
• It can be moulded into cheese, or placed on smashed avo.

Recipes:

Australian Steak with Pepperberry

Spicy Mountain Pepperberry Meatballs

Vegetarian Native Curry

Bush Tomato Soup with Parmesan Crisps

 

Nutritional Properties:

Tasmanian Pepperberries are higher antioxidants than blueberries, which is linked to preventing or even delaying certain Cancers, Alzheimer's and Cardiovascular diseases. Each berry has been found to contain polygodial which is anti-inflammatory and helping for an imbalance of gut health.

 

	p / 100g
Magnesium	142.2mg
Folate	87ug
Vitamin E	1.19mg
Zinc	3.5mg
Calcium	147.8mg
Iron	5.2mg
Potassium	1106mg
Magnese	33.8mg
Copper	0.847mg

^ From 'Heath Benefits of Australian Native Foods' by the Australian Government.

Ingredients: 100% Australian Grown and Dried Pepperberry