Australian Botanical Kitchen

Tasmanian Mountain Pepperberry (Tasmannia lanceolata) is a dried, hand-foraged berry from sustainably managed bushland sites across Tasmania. Used like black pepper, it delivers a fruity, floral start with a lingering spicy heat. 🌿 Flavor & Aroma Fruity, floral-forward opening Peppery, lingering heat on the finish Bolder and darker than the freeze-dried version 🍽 Where You'll Find It Common in Australian an...

Tasmanian mountain pepperberry (Tasmannia lanceolata) is a spicy dried berry native to Tasmania, used much like black pepper. It is a staple in Antipodean cooking, valued for its fruity, floral flavor and lingering heat. This is the freeze-dried version. Freeze drying preserves the berry's original shape and produces a brighter, more fruit-forward flavor than air drying. Freeze-dried berries also tend toward deepe...

Tasmanian Pepper Milled Leaf (also called mountain pepper leaf, Tasmannia lanceolata) comes from a native shrub found in the cool rainforests and highlands of Tasmania and southeastern Australia. The leaves are dried and finely milled, concentrating their bold, peppery character into a ready-to-use crushed form — no grinding required. 🌿 Flavor & Aroma Starts mild and slightly fruity, with subtle herbal notes ...

Lemon Myrtle Flaked Leaf (Backhousia citriodora) is an Australian native tree prized for having one of the most intense lemon aromas of any plant — even stronger than lemongrass or lemon zest — thanks to its high concentration of citral. The dried leaves are lightly flaked, offering a bright, clean citrus flavor without the acidity of fresh lemon. 🌿 Flavor & Aroma Intensely lemony, cleaner and mor...