Tasmanian pepper leaves, like the Tasmanian pepper berries, come from the Tasmannia Lanceolata, a shrub indigenous to temperate zones in southern Australia and Tasmanian rainforests. The pepper leaves, like the berries, have a beautiful, slightly numbing acuity, but they lack the sweetness and fruit notes of the berries. The slightly woody and resinous aroma reminds of mint. Pepper leaves produce completely new nuances of taste in spice mixtures. Pepper leaves can be used mainly in marinades, salads or dips instead of pepper. Pepper leaves also go well with pasta, risotto, soups or sauces, but should only be added at the end of cooking. The product is grounded.