A beautiful dark black peppercorn which gives a deep purple colour to your cooking. Although the flavour is mild to start with it becomes more fiery and leaves your tongue feeling slightly numb. It is fresh and fruity on the palate. Try it on fish and white meats, or kangaroo steak (for which it is the traditional seasoning in Australia). Before frying or grilling meat leave it to marinate in a mixture of Tasmanian pepper and oil.