Description
This berry grows wild in the rainforests of northeastern and northwestern Tasmania. The main collection area is in the hills of “Surrey Hills”, near the now-extinct town of Parrawe. The berries are handpicked from March to April and then air-dried. Only 5 tons of Tasmanian berries are harvested each year. Tasmanian berry, widely used by Aboriginal peoples, is now essential in Australian local cuisine “bushtucker”: a set of wild animal and plant species from Australia.
This indigenous pepper has a laurel and hemp scent with floral notes that tend towards geranium. In the mouth, it is intensely spicy, with a sweet-bitter taste with aromatic accents of undergrowth, red fruits, and juniper. It should be noted that Tasmanian berry can cause a numbing sensation just like Szechuan berry, so care should be taken with the dosage.
