| Dried and ground. The leaves of Tasmania lanceolata make an exciting pepper flavour. Can be used in the same way as conventional pepper. When used for cooking it's best to use this near the end of your cooking time to maximise the flavour. The heat mellows with cooking leaving warm aromatic flavours. When used to marinate, the flavour will intensify over time. Use on roasts, pasta, curries and cheese or tomato dishes. 25 grams | 
