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. Its leaves are edible both fresh and dried.
This amazing powder will work wonders with sea food, fish and crustaceans, but also with white meat and poultry. It will delicately transform your traditional veal stew. It will be astonishing in pastas and risottos, and it will perfectly flavour fruit desserts : pineapple, peach, exotic fruits, red fruits...
