Tasmanian pepper is a rare indigenous Australian plant used for therapeutic applications by the Aboriginal people thanks to its high level of antioxidants and vitamins. The 130 acres of the Parrawe Estate, in the cool rainforests of Tasmania, are covered with 50 years old trees producing only 6 tons of berries per year. Tasmanian pepper has a sweet taste in the first second, followed by intensive pungency which does not last, but gives way to a triggering sensation of numbness. Australians use it to lend a wild and spicy taste to emu and kangaroo steaks. It will complement ideally all your grilled meat preparations.