Tasmanian pepper isn't so much tasted as experienced: it takes a few seconds to process everything going on in your mouth. You're left with something alpine, woodsy, and fruity with a seriously addictive bite.
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This is a simple salad, but it's all about playing off the different flavors of Tasmanian pepper, soaked in the dressing before serving. Raw fennel's complex sweetness and astringency highlights the spice's fruitiness and pepper-like bite. Oranges magnify its hints of bright fruits and flowers, while smoky roasted red pepper lets the spice's earthiness shine. The bed of arugula gives the salad body, and its bitterness does well with Tasmanian pepper's juniper-like alpine qualities.