The "pepper" of the aboriginal australians. Called "Tasmanian pepper", "mountain pepper" or "native pepper", this spice native to Oceania has no relation with pepper. It belongs to the Winteraceae botanical family. It is mainly harvested in Australia and Tasmania.
Use it with fish: sea bass, salmon, mackerel, sardines, herrings or scallops... or with meat: lamb, pork, pigeon, duck, pheasant and white meats. It could replace black pepper on red meats. It perfectly partners fresh cheeses, particularly goats' and sheeps' cheese. It goes very well with red fruit-based desserts.
Watch out: The berries give a blue-violet colour to the products they are in contact with.