Tasmanian pepper

Tasmannia lanceolata

spice

Black berries and dried leaves with a burning, delayed heat, which tint sauces purple.

Origin

Tasmania and southeastern Australia

Season (United States)

all year round

Preparation

The dried berries are ground like pepper, by the pinch, at the end of cooking; the ground leaves are dosed the same way.

Did you know?

Its heat comes not from piperine but from polygodial, which burns a few seconds later.