Tasmanian Mountain Pepperberry - Freeze Dried!

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 deeper purple tones, especially in slightly acidic dishes, but are harder to grind and cost more than dried berries.

🌿 Flavor & Aroma

• Fruity and floral upfront
• Peppery, lingering heat on the finish
• Brighter, fresher fruit notes than dried berries

🌏 Origin

• Hand-foraged from sustainably managed bushland across Tasmania

🍽️ Where You'll Find It

• Red meat dishes
• Beet relish
• Infused cordials and syrups

🧂 How to Use It

• Use whole or crush just before adding, similar to peppercorns
• Firmer texture than dried berries makes grinding harder; a mortar and pestle works well
• Best added toward the end of cooking to preserve flavor

Sold by weight, per oz