Lemon Myrtle and Tasmanian Pepper Berry

A friend just returned from Australia, and gave me bottles of dried lemon myrtle and also Tasmanian Pepper Berry (ground.) Both are very fragrant - the former citrusy, the latter spicy/fruity. I've found some suggestions for usage online, but would love to know if anyone here has any recipes they like that use either one?

  • Posted by: amysarah
  • September 19, 2012


Dan S. September 28, 2012
Lemon Myrtle has the highest level of citral of any plant on the planet. Aussies use it as a tea - think lemon verbena. You can use Lemon Myrtle in other culinary applications - court bouillon, nage, simple syrup, liquor infusing and baking. These all take some skill and investigating to get proportions correct as well as time and temperature.
susan G. September 20, 2012
foodblogsearch.com has lots of listings. Here's one that looks perfect!

What to bring back from Australia | Chocolate & Zucchini
Lemon Myrtle and Tasmanian Mountain Pepper Berry are fantastic with kangaroo and fish, and I also second the hibiscus flowers in syrup for ...
Diana B. September 19, 2012
Googling "Tasmanian Mountain Pepperberry recipes" turned this up: http://www.theepicentre.com/Spices/tasmanianpepper.html
http://www.celtnet.org.uk/recipes/spice-entry.php?term=Tasmanian%20Pepper%20Berries (scroll down for links to recipes)

This site has a recipe section with both pepperberry and lemon myrtle recipes: http://www.anfil.org.au/
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