Description

Contrary to what you might think, mountain pepper is not related to the traditional white or black pepper and the herb is actually from the leaves of a small southern sub-alpine tree.

The flavour of mountain pepper is pungent and aromatic. The delightful savoury tang of the mountain pepper has as intense hot pepper burst. It’s best to add mountain pepper towards the end of cooking to best retain the flavour and heat. The herb is great used as a coating on all meat , fish, seafood and tofu. Add a zing to mayonnaise, dressings, dips and salsa.

Find these recipes for Mountain Pepper in Juleigh’s book Wild Food:

Potato and Mountain Pepper Gnocchi with Butter Sauce

Poached Eye Fillet with Ian’s Six-Pepper Sauce