Gourmet sensations from Tasmania’s finest herbs & spices
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Maximising the flavoursome tastes of Tasmanian Mountain Fish Pepper
Sprinkle Tasmanian Mountain Fish Pepper on fried, baked or steamed fish. A squeeze of lemon juice will bring out the heat and the full flavour of the pepper.
Mountain Fish Marinade
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Tags: , fish pepper
Getting the most out of Tasmanian Mountain Curiously Hot Pepper
Sprinkle Tasmanian Mountain Curiously Hot Pepper on breakfast eggs, tomatoes and sausages to awaken your palate and stimulate the flow of digestive juices. It is particularly warming on cold mornings.
Tasmanian Mountain Marinade
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Old Agony Fish Pepper has been specially formulated from an old recipe with the addition of Tasmania’s unique wild mountain pepper.
Tasmanian pepper comes from a small, attractive, slow-growing shrub known as Tasmannia lanceolata. Its distinctive features are spear-shaped leaves, bright crimson stems and creamy-white flowers in spring which produce juicy green berries, ripening to black.
Both the berries and the dried leaves are used in cooking; the dried berries are up to five times hotter than ordinary pepper.
Tags: fish, mountain pepper
Old Agony Breakfast Pepper has been specially formulated from an old recipe with the addition of Tasmania’s unique wild mountain pepper.
In colonial days before refrigeration when meat, fish and other foods were preserved by salting or drying, strong spices were used to add flavour to what would otherwise have been bland and tasteless dishes.
Old Agony’s blend of carefully chosen peppers and spices will complement almost any savoury dish; use it sparingly at first — it is not styled Curiously Hot for nothing!
Tasmania’s wild mountain pepper can be up to five times hotter than ordinary black pepper – and it has quite a different taste sensation to chilli.
It’s rather like the Sichuan pepper used so widely used in north-east Asia to produce the famous tongue-numbing hot dishes of the region.
What makes Tasmanian pepper so prized by chefs for its lingering afterburn is a compound called polygodial (the experts say it’s a dialdehyde with a bicyclic sesquiterpenoid backbone, in case you really wanted to know).
It’s found in both the berries and the leaves of this attractive wild shrub which grows wild throughout Tasmania. The pepper bush is a Gondwanaland plant which evolved before that huge prehistoric continent broke up; that is why it has relatives in South America.
Tags: mountain pepper, spice
