What is known as Tasmanian Mountain Pepper are the ground leaves of this Australian native tree.
It is a good substitute for traditional pepper, however it has a fairly intense flavour and should be used with this in mind.
It has a tangy, spicy flavour with hot, strong undertones. Both the leaves and berries of this tree are used for cooking. The ground leaves are, on the whole more suitable for quiches, flans, Asian dishes or recipes that would normally require white pepper.
Casseroles, stews or dishes that require long slow cooking benefit from the use of Pepperberries, as the lengthy cooking process mellows and dissipates their heat.