Mountain Pepper, Tasmanian Pepperberry & Dorrigo Pepper
Pepperberry, also known as mountain pepper, actually comes in several forms. Most typically known as the Tasmanian Pepperberry (Tasmannia lanceolata), at Ziggy’s we typically use the northern pepperbush, the Dorrigo Pepperberry (Tasmannia stipitata) - as it only grows a stone’s throw away from us!
Both are a flavourful bush food native to Australia. Whilst the Tasmanian Pepperberry is endemic to the rainforests of south-eastern Australia, and the Dorrigo Pepper is centred around the mid north coast town of Dorrigo in NSW - the small, dark berries of both plants pack a very powerful punch, with a distinctive heat and complex flavour profile that sets them apart from traditional peppercorns.
The plants themselves are evergreen bushy shrubs. They grows up to 8m tall in the wild, but typically only a few meters in a backyard — and are easily kept small with some pruning, making it a great ornamental garden plant. You can harvest leaves year-round for a bottomless supply of flavourful aromatic spices, whilst awaiting the berries. That’s right - the leaves are just as peppery as the berries and they’re edible, too!
Common Name: Dorrigo Pepperberry, Mountain Pepper, Tasmanian Pepper
Scientific Name: Tasmannia stipitata/lanceolata
Seasonality: Available year-round in suitable climates, with berries harvested as needed.
Growing Region: Forests and temperate rainforests of northern NSW, south-eastern Australia, and Tasmania.
Flavour:
Pepperberry berries have a unique spicy, peppery flavour with hints of eucalyptus, citrus, and pine. Unlike traditional peppercorns, which are primarily known for their heat, pepperberry offers a more complex flavour profile that is both bold and aromatic.
Usage:
As a condiment: The pepperberry is a great alternative to regular black pepper. Dried, it can be cracked directly onto plate to take full advantage of its flavour and aromatics. Be warned: It’s about four times as potent as black pepper and the spice can build in your mouth for about five minutes.
In sauces: Also like pepper, you can cook it into a sauce early to add richness and complexity. The spiciness dissipates at high temperatures, emphasizing the berry’s fruitier qualities, so you can add much more to a dish without it overpowering your taste buds.
In everything else: It’s intense, nuanced flavour makes it popular on tasting boards where it can be balanced out by mild cheeses and crackers. It’s often mixed into those cheeses directly, just like you would with nuts or other berries.