Tasmanian mountain pepper is an exclusive pepper that is counted as 'bush food', products that are specific to the Australian bush. That certainly applies to this robust, tasty pepper. Experience how it 'explodes' in your mouth.

The Tasmanian mountain pepper is a plant from a genus that only occurs in Australasia and grows in many places in the wild. The two-lobed 'berry' contains polygodial, which provides a unique sharpness experience, but also eugenol, vitamins A and C and various minerals. It contains more antioxidants than most real berries.

In addition to the dried berry, the dried leaf of the plant is also eaten. Aboriginals have been using the plant for centuries for medicinal purposes, against skin complaints and stomach pain, the leaves as a herb and the dried berry as a spice. The latter also discovered European, mostly British, settlers at the end of the 18th century.

The alpine pepper grows in the highlands of Tasmania, and is therefore called mountain pepper. The British imported the plant and have been growing it in Cornwell since the beginning of the last century. They name the plant after the Cornish pepper leaf. The leaves have a sharp cinnamon taste, the berries are spicy and fruity. The taste is reminiscent of myrtle. The berry initially gives a slightly sweet taste experience, which gradually changes to that sharpness reminiscent of that of Zanthoxylum peppers such as Szechuan.


A versatile pepper for fish and seafood, in marinades for meat, whether or not in combination with soy sauce. The cinnamon accent gives the berry a typical bush food flavor, which combines well with cumin, coriander, lemon and red fruit. It also comes into its own in stone fruit preserves such as apricots. Put some grains in your gin or gin cocktail; prefer to let it settle in some gin beforehand.

The dried berry is quite crumbly, and can easily be crushed. It gives off a lot of color (deep red). Try the berry in ice cream (such as strawberry ice cream), yogurt or cream cheese. Delicious over raw or cooked fruit, such as banana or pineapple.

Smell and taste

In Tasmanian pepper you can taste cinnamon, myrtle and nutmeg, but also juniper, with which it combines well.

  • 1,8-cineol, eucalyptol, the refreshing taste of mint and myrtle (and eucalyptus oil)
  • linalol, responsible for the fresh floral scent
  • α and β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper, black pepper and hemp
  • safrol, sweet spicy with anise notes, as in cinnamon
  • myristicine, warm spicy, as balsamic, in cinnamon, nutmeg and black pepper


  • 100% pepper berries from the Tasmannia lanceolata
  • origin: Tasmania, Australia
  • harvest 2019

Product range

  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • testtubes 10 ml
  • glass containing 60 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind pepper shortly before eating it
  • add it only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • may 2022
Botanical name
Tasmannia Tasmannia lanceolata
No additions 100% dried berries
Allergen information
Contains no allergenes

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Tasmanian pepper (bush pepper)

  • €7.45

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Tags: mountain pepper