MOUNTAIN PEPPER : The Butt-Shaped Spice That You Need to Try - Weird Fruit Explorer - Ep 399

Special Thanks to Matt and Megan for sending me this one. Plants & Seeds available at: www.wanderlustnursery.com
Mountain Pepper Spice available here: amzn.to/2NGDwVd
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MUSIC:
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Licensed under Creative Commons: By Attribution 3.0 License
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[@diemenpepper9921]

This plant has changed the course of my life! Started researching it for my PhD 25 years ago and have spent most of the years since creating a reliable supply though my business Diemen Pepper, and supporting innovators and explorers as they have taken it up. My European customers have been eating tonnes of it for more than ten years now......Thanks for a thoughtful taste assessment - nicely done!

[@WeirdExplorer]

Very cool Chris! These are such an interesting spice, glad you're working to make it more well known

[@Cohowarren]

I'd love to see cooking with it.

[@Ilikebeenz123]

@@Cohowarren I bet it would be great in a stir fry like sechuan pepper, or maybe even in curry

[@krobzik]

That thousand yard stare after trying a leaf. "Surely, the leaves can't be as hot... Oh"

[@Gastronomer2024]

The salty part reminded me of getting a metal tasting mouth for a couple of weeks from eating pine nuts. Love your show, it’s really opened the door to fruit appreciation.

[@pattheplanter]

Interesting that you say Szechuan pepper causes vibration, it does actually activate the 50Hz vibration sensor neurons. The active in mountain pepper is polygodial, which affects the trigeminal nerve so that would be why you were getting effects from eyes to throat. Excessive amounts can cause skin and gut irritation, due to the two neighbouring aldehyde groups, very chemically active. This has reminded me (because of origin not taste) of wattleseed, an Australian bushfood from an Acacia that is a nice coffee/cocoa substitute, with a hint of hazelnut. Have you tried that in your That's not coffee! series?

[@pattheplanter]

I just looked and wattleseed is available in the same brand as the dried Tasmannia you showed in this video.

[@WeirdExplorer]

That's amazing, thanks for the information. it's always so interesting to learn the science behind a food's effect on the body.

[@-jank-willson]

what is it with all the overly complicated scientific explanations of everything?!?!

[@pattheplanter]

@@-jank-willson The world is overly complicated, a fact that I find endlessly entertaining.

[@-jank-willson]

​@@pattheplanter NEEEEEEEERRRRRDDD!!!!!

[@MrHelidude]

I pick them as often as I can when they are in season here at home in the Tasmanian highlands. Great with steak. Grilled steak with fresh Tasmanian Pepperberries ! Then the leftover branches, I just keep in the fridge and both the leafs and berries slowly dry up in the refrigerator and become the same as the more usual dried black pepper.

[@WeirdExplorer]

Mark me as jealous :)

[@MrHelidude]

Ha ha, no need to be. I am the person that should be jealous of all the exciting fruits and trees that you get to taste and see.... ❁◕ ‿ ◕❁

[@Realatmx]

@@MrHelidude hey will you help me.. Where I can but those seeds

[@MrHelidude]

@@Realatmx They do need very very cold winters to grow and produce their fruits ok I have never seen any "wild" pepperberries below the high mountain regions of Tasmania. www.ebay.com.au/itm/Mountain-Pepper-Tasmannia-lanceolata-50-Seeds-Bush-Tucker-Medicinal-/380348273387

[@Kikilang60]

Thanks, you are only person doing this, this well. You never know what's going to happen when you try something new.

[@Hexsyn]

So I just recently got my hands on these and must say that they are pretty much everything I have wanted black peppers to be. The bite is sharp, powerful, and if you put enough in, downright (momentarily) punishing. The citrus level is dialed up to 11 compared to the faint lemony echo of piper nigrum. And the confusing herbal milange is just the icing on the cake.

[@griigorihabii]

I absolutely love the science of taste. I'm for sure putting these in my taste-altering cabinet.

[@TheThreatenedSwan]

I was just looking into this and plants like water pepper. Its pungency works through the TRPA1 channel while capsaicin uses the TRPV1.

[@WeirdExplorer]

fascinating!

[@slashetc]

Thanks! That's precisely why I got some after I read an article about that but couldn't find the article again or remember which receptor. It seems very likely to me there is a genetic component to how it affects you. I had my exome sequenced a couple years ago will have to see if there's any clues in there.

[@TheThreatenedSwan]

@@slashetc The TRP genes can affect salt taste apparently

[@slashetc]

@@TheThreatenedSwan There doesn't seem to be much clinical interest in TRPA1 only Familial Episodic Pain Syndrome Type 1 in ClinVar and the fact that it can be inhibited by acetaminophen/paracetamol (Tylenol) and is associated with perception of pain, cold, and physical stress. Nothing comes up when I load my exome in Promethease since my SNP is not pathogenic at rs398123010 on chromosome 8, haven't figured out how to look up my exact variant. I did see that I'm negative on all 2x3 alleles for tasting PTC (enhanced bitterness perception) and that is gene TAS2R38 which seems unrelated to TRPA1.

[@stanervin6108]

@@slashetc Wow! Interestingly scientific tome, bro! Hats off to you 👨‍🎓🎓

[@sharendonnelly7770]

I love basil, and the spicy heat of horseradish and mustard, so this sounds awesome! These would go well in so many foods and sauces. Wanderlust Nursery has them to grow from seed! Love your videos because of the wonderful things most of us have no idea exist, but you take the time to teach us. Thank you! (An important aside: B12 deficiency can cause food to suddenly taste salty. As you are vegetarian, a primary cause of B12 deficiency, this may have been why, and had nothing to do with the butt berries. See your doctor, buy some B12, we love you and wouldn't mention this if we weren't concerned. Could be nothing, could be butt berries, but best to know for sure.)

[@somon90]

I had no idea this even existed, I immediately ordered three plants from an UK nursery. They seem to be hardy enough to survive outdoors in Sweden, but I'll keep one indoors just in case.

[@spicefreak4726]

You got a link for those?

[@OsirusHandle]

I got one from them too, came in good condition. Supposedly you can get fruit after only a year but I doubt that.

[@XoroksComment]

You need male and female plants for fruit tho, they're seperate

[@oldkingcrow777]

@@XoroksComment you sure? Obviously not every type of every plant is the same, but rule of thumb, out of 100s of different pepper species I've grown, they all produce and pollinate. Maybe it's called dioeaceaus(?) where each plant has both sexes of flowers

[@sammaree7933]

This is one of Australia's most medicinal plants, both the berries (which are rich in anthocyanins) and leaves contain polygodial (which gives the heat) instead of piperine found in pepper. The berries/leaves have powerful anti inflammatory and antimicrobial properties. It has been researched for use as a natural food preservative and its used in skincare aswell. Amazing Aussie native 😊

[@adriennef4637]

Very odd reaction. I'm intrigued. I wanted to bring a fruit to your attention that we find here in Florida called gopher apple or licania michauxii. Its a really yummy wild edible if you can find some. The taste reminds me of jelly palm mixed with a berry flavor. L❤VE your videos!!!

[@WeirdExplorer]

thanks for the recommendation! I don't think ive seen that before, it looks interesting though

[@ChaosTherum]

Weird as a life long Floridian I've never heard of this. Is it more of a South Florida thing I'm from North Florida.

[@SJG321]

I have this tree in my backyard in Victoria, Australia. It grows in abundance in the rainforest behind my yard. I love them. They are also very nutritious. Fresh ones like that are sensational in vanilla ice cream.

[@matthewbainbridge3319]

It absolutely makes my day when you get euphoric trying new fruits and flavors

[@ei96byod]

The first thing I thought when you described the different heat profile of this was that I would try to make a hot sauce out of this, black pepper, chili peppers, sichuan peppers and mustard/horse radish, and then you said it too 😄 VERY interesting plant!

[@WeirdExplorer]

Yeah! Everyone keeps trying to up the scovilles when really they need to get some other kinds of heat in there.

[@jacktheripperVII]

Ship it to Shaun Evans

[@dutempsjadis1066]

Might be interesting to throw in some electric daisies or timut pepper. Or both!

[@spicefreak4726]

If you can, try Diemen's hot sauce. It's not massively strong but it's got a decent kick for Cayenne and the touch of diemen pepper berries (AKA these) makes it linger like Ghost Pepper. As someone who's used to chilli, feeling something so mild that lasts so long is really unique and I'm kind of scared to try their Reaper sauce.

[@erisksc]

Hi, great to see you trying pepperberries! My family live in Tasmania and i stock up on these whenever i visit, they're great in many dishes and gave a very unique flavour as you discovered. My favourite use of these is is actually in deserts, crushed dried berries added to cheescakes and to shortbread. I dont know why but they make a strange kind of spicy sweetness. Oh, and the dried berries also have a great purple colour which gives and awesome coloured smoke ring when added to the marinade or dry rub wgen smoking chicken wings.

[@WeirdExplorer]

Great idea. I just made some mustard with them and its bright purple!

[@crackerjackheart]

@@WeirdExplorer How was the mustard??

[@rahhmennoodles338]

Do they also make things taste salty afterwards for you? I'm not seeing anybody in the comments mention that and it's driving me crazy lol. I'm starting to think Jared was having some kind of diabetic attack or something.

[@stromagedon]

Yo I found out that the basic grocery stores in the rich people part of my city has all kinds of basic weird fruit. I found some Aya persimmons and made a custards it ended up tasting just like pumpkin pie

[@WeirdExplorer]

Ooh cool find!

[@k8eekatt]

@@warlikelaughter6230 that's some fun exploring your doing! I also like going to Uwajimaya, which is a local Japanese chain. Pretty much Pan Pacific Food Supplies. If you ever need a mackerel with hot sauce that's where you'll find it!

[@armokgodofblood2504]

I guess next time someone asks how hot I want my food, I'll say "I want it to attack my soul."

[@k8eekatt]

😱graded by screams

[@sydthegoat88]

Hey I'm from Tassie (Tasmania). Ive tried these and they definitely have a unique interesting, even fascinating flavour. Sort of creates a weird perfume in the mouth and nose

[@WeirdExplorer]

Cool! How common are these in Tasmania?

[@sydthegoat88]

@@WeirdExplorer They have only relatively recently become more commercial and trendy, you wont see them at the supermarket, only specialty shops and some restaurant menus. Underrated for sure, tho you gave it a good rating, cheers

[@R.M.67]

@@WeirdExplorer I live in Melbourne and the mountain pepper berry grows commonly in the mountain forests nearby. If they are available commercially I've never seen them.

[@fluk9149]

that's super cool you tried this! whenever my dad and i would go up into the mountains we'd bring back some mountain pepper leaves. leave it to dry out for a week and we'd use it in curries! super cool video mate.

[@clobberelladoesntreadcomme9920]

This would be amazing for someone with high blood pressure who needs to cut down on salt. You have one berry and your food salts itself.

[@karenrobertsdottir4101]

Very, very cool - another one I wasn't aware of! I've got a nice section in my plants database for those with non-sugar-based sweetening compounds in them (it's surprising how many compounds there are!)... maybe I should build up an equivalent database field for plants with unusual "hot" compounds in them :)

[@lonelygirl5317]

Please give me a list of these plants with non-sugar-based sweetening compounds

[@ChaosTherum]

I've been cooking a lot of Asian food and I'm feeling like this might be a great addition, I'm almost thinking of a nice as you put it "attack your soul" powder. So maybe some of this, sichuan peppercorns, cayanne whole with seeds, dried horseradish, and maybe a touch of dried ginger. Just amp up the heat on anything you make.

[@kdonsky6]

I want nothing more than to make a brutal hot sauce which attacks the soul...

[@grandbean9031]

Unless my heart, body AND soul are equally being turned into ash, I don't eat it!

[@tonipepperoni3424]

I think I'm thinking what you're thinking, a sauce combining every spicy thing known to man, so carolina reapers, szechuan pepper, horseradish, mountain pepper etc.

[@oldkingcrow777]

@@tonipepperoni3424 I love szechuan pepper but it's not hot at ALL. it's the chemical sensation which is my favorite part

[@Antaios632]

Another native berry you might consider is spicebush, Lindera benzoin. It should be getting ripe here in the next month or so. I'm told it was used as a food spice instead of pepper. To me it's a little like allspice. You can also make a tea from the fresh leaves and twigs.

[@mranonymous1419]

The more of your videos I watch, the more I love you 😂 Honestly you're just so interesting to watch and explain everything haha. The way you compare everything as well is just the best, you can almost taste it yourself by just your description. Will probably watch you forever 🙃

[@burnbluefox]

I have some Pepper Vine growing in my yard here in MS. Very interesting plant. The berry is said to be slightly venomous. I only eat one or 2 ever at a time. Tingles the tongue for sure.

[@killacondor]

That's awesome! I'm going to have to try these from Matt and Megan myself since I'm from Seattle!

[@mustwereallydothis]

Haha, now you know why they told you to try it last. As a confirmed salt addict, I think I need that stuff in my life.

[@Loserfr]

Great one ! We love when you try weird stuff :D

[@hasibahmadzai7569]

Hey Jared, the Tasmanian Pepperberry works really well in ice creams as well. I've had Pepperberry ice cream, as well as a Leatherwood Honey with Pepperberry ice cream when I visited Tasmania, Australia. Its very interesting and quite useful as a black pepper substitute.

[@waderutherford9083]

it could be similar to how some people taste cilantro as soapy

[@WeirdExplorer]

could be! after reviewing the dry pepper I noticed a salty taste again. definitely has that effect on me

[@pattheplanter]

The nasty stuff in cilantro (I am one of those people who taste is as metallic/soapy) has one aldehyde group and this has two. So there is a chemical similarity. Apparently sodium taste can be altered by one of the taste receptors for this pepper, the TRPV1 that is also affected by chili. This pepper also affects the TRPA1 that is affected by mustardy things.

[@MAUTxxx]

there's only one thing that i would describe as tasting soapy : noni fruit

[@LH-ro2ot]

It tastes horrendous to me and makes me sick. I was amazed when someone described it as citrussey and fresh .....😂

[@ajs8719]

I love being able to bring a bunch of these home when I go out trout fishing here in Tasmania! Loving your videos so far!

[@evilcanofdrpepper]

OMG SALT TRIPPING for people on low sodium diets! I thought I had to try this half way through the video because mustard is the only kind of spicy I really like but I also love salty so this is like the most amazing thing ever! maybe the salty thing only happens when its fresh and that is why people dry it?

[@WeirdExplorer]

I noticed it after eating the dry one, but not as strongly.. which is a good thing. I wasnt looking forward to another salty coffee.

[@robopanduzee]

I was racking my brain to think of local fruits in my area (south central Louisiana) that I haven’t seen on your channel yet and I don’t think I’ve seen a review on muscadines. I could be wrong and muscadine may be way more common than I’m thinking but I generally don’t see them at supermarkets. They are usually available at local grocers in season in the gold and red varieties. Think grape but very thick skin that you bite through and suck out the inside. My family has always had a vine or two and made wine from them

[@vustarama]

I go to the forest quite often, one day (few weeks ago) was lucky enough to tun into Julian, who leads volunteer teams to do stuff in the forest...Julian showed me Mountain Pepper, the 'spice' took a few minutes to come on....then.....I hade nothing else for hours then took a sip of water, just water, and it was so bitter I swear I thought someone had poisoned my water, of course no one had touched my water but me. So the after taste effect was definitely there !! I am now absolutely in love with Mountain Pepper.

[@rockitgamer]

pepper jam, as a spreadable spice... sounds like a nice texture mixup

[@madscientistshusta]

I used habinero jam every day its so good on brie and toast!

[@gavinmatthews5618]

the leafs make a good tea

[@erutuon]

The salt taste hallucination sounds like what happens to me with Sichuan pepper, where I think it alternates with a sour taste, and doesn't last for very long after I eat it. I wonder if the chemicals that cause it in each fruit are in any way related.

[@ornokur6315]

Oh my gosh, I've been looking for these. I'm definitely going to visit that nursery now! I tried growing these from seeds once before and they didn't survive. I'm really interested in figuring out how they were able to grow it.

[@WeirdExplorer]

They're super friendly, I'm sure they'll give you some tips on how to grow it in your region.

[@Doom2pro]

Hey you have a new salt substitute product... Mix small amount of salt with active ingredient so older folks on low sodium diet can enjoy salty food again!

[@dbadagna]

You should consider seeking out and reviewing Schisandra chinensis, the so-called "five-flavor berry" used in traditional East Asian medicine.

[@WeirdExplorer]

Yeah! I need to try that one

[@el_equidistante]

whaaat, I wanted to know if you had the same salty effect afterwards again, after eating the dried ones.

[@WeirdExplorer]

I did! not as strongly though

[@rofyle]

I think the difference between horseradish and pepper heat is more like an antiseptic or alcohol heat. Horseradish and wasabi are more antiseptic and alcoholic, while peppers are more spicy and sauce.

[@GigsTaggart]

horseradish and wasabi have almost no flavor. The taste is almost entirely gaseous. I could see why you'd compare it to alcohol since both are about evaporating volatiles.

[@TheSonarkilla]

You should eat a miracle berry, and then this...maybe?!

[@WeirdExplorer]

oh man... then lemons will taste like sweet and salty fireballs

[@spicefreak4726]

@@WeirdExplorer Instant mexican candy!

[@madscientistshusta]

@@spicefreak4726 omg i love mexicandy!

[@MrGoatflakes]

That opens a portal to hell

[@bennaeboz]

I used to live in Tasmania when I was younger, and I can say that I saw the pepperberry bushes quite often just growing in the wild. However, sadly, I don't have any recollection of ever trying them. Next time I go down to visit my family, I'll have to go foraging for some!

[@dutempsjadis1066]

I bought a couple of these (hoping for a male and female), but they ended up pushing up daisies so to speak when I didn't get them planted quickly enough. No berries, but I tried one of the leaves, and I recall something like a heat elevator sensation. Ground floor so far so good - penthouse, where's the tongue gone? We have a couple of pepper trees over here (NZ) - kawakawa and horopito. Both in my garden, haven't got around to trying them yet.

[@totallynotdelinquent5933]

I totally want to grow this now. I'm kind of a Gardener and definitely a pepper head. I want to make a soul rending hot sauce.

[@WeirdExplorer]

I've been thinking of putting a "death sauce" together with different types of heat including chilies, black pepper, szechuan pepper, etc.. These Tasmanian Mountain Peppers are definitely going in. such a different, yet profound heat.

[@OzzyskylerTheGreat]

Love your video as usual man, I use these at work and at home. Super good for sure. Edit: I use the leaf and berry in oaxacan mountain pepper bbq sauce, and just the berry in a golden raspberry mountain pepper jam ( mostly for marinade and basting smoked meat and fish). Very versatile and as you said it is super strange but brilliant.

[@ASchell90]

What sort of restaurant do you work at? Sounds interesting.

[@OzzyskylerTheGreat]

@@ASchell90 I work at a fancy dude ranch

[@ASchell90]

@@OzzyskylerTheGreat one more job i never knew existed but now i wish i had. Lol

[@WeirdExplorer]

great idea to use this with a jam.

[@josearnaldopinheirodossant7712]

Here in Brazil, we have (São Paulo State), a "fruit" very similar, but so sweet and as not hot as a pepper. Grows in every place.

[@petey899]

Lol funny video. I live in Tasm asnia and frequently pick the berry while hiking and camping. There not that hot. The Japanese do use these berries in their wasabi.

[@blackpete]

BEST episode EVER! :D Thanks for that wonderful mimics!

[@2.7petabytes]

Very interesting! You’ve just shown me one I’ve never heard of! Bravo! 😀

[@ncooty]

@7:11: A brutal hot sauce that attacks your soul. That's hilarious. :)

[@juliettestofmeel]

Love the butt description 😂 I can get the dried leaves at my local market in Sydney, along with other native spices: Dorrigo Pepper, lemon myrtle, aniseed myrtle, cinnamon myrtle, strawberry gum, saltbush, etc. Love playing around with them & other Aussie bush foods. Have you tried Kakadu Plums/Gubinge yet?

[@WeirdExplorer]

I haven't!

[@Oysters176]

You should try Bloodroot! It is a bulb that is also used as a red dye in Australia. Has a real kick.

[@diannaodman2847]

i have had that shrub growing for 3 years has,nt bloomed yet , the leafs are hotish to me they have a pepper heat and taste, kind of herby. they grow in zone 7-10. can,t wait for episode 400.

[@WeirdExplorer]

Yeah thats one big benefit, even if this never fruits you can get a similar heat from the leaves

[@MushroomMagpie]

I'd love to see you try and review alligator pepper, from Africa!

[@TealeBritstra]

Just FYI, it is available as a spice in Australia, though usually through online shops (and always the dried versions, as far as I know). You might be able to pick it up on eBay, Amazon, or similar.

[@liamthompson9342]

Wow, Australia has a native hot spice? Never knew. Must definitely try this.

[@spicefreak4726]

I had some in hot sauce. Apparently the makers found it on a trip to the UK, found out it was native to their home island, started growing it and started a company. Then I had it shipped all the way back to the UK once more. Ridiculous travel miles but, the point is, it seems to be quite unheard of even in tasmania.

[@FaultAndDakranon]

It’s great in cheese :)

[@sammaree7933]

When Australia was colonised this plant was taken back to England to grow, its called Cornish Mountain Pepper in the UK 😊

[@liamthompson9342]

@@sammaree7933 No way, that's so interesting. I can't think of one other plant that's true of.

[@ChabuTwo]

The dried Tazmanian Mountainberry has a hint of Juniperberry to it as well.

[@kdonsky6]

I think I would like this! Probably going to order some...

[@stefanx8344]

I wanna grow all these spices and fruits and also vegetables and start a vegan restaurant.

[@MaxOakland]

stefan x do it

[@stefanx8344]

@@MaxOakland yeah bro i might but its very complicated starting a business actually. Theres many sides to it and you have to take like 5 courses which takes at least about 2 years plus a million other things you need to figure out. Good part is if youre thorough like that and can prove it through certificates and a good business plan youre way more likely to get a loan.

[@drecion1]

My best friend bought this for me last Christmas. Delicious I absolutely loved it 🎉

[@WeirdExplorer]

that's a nice gift 🎁

[@drecion1]

@@WeirdExplorer you were right on how it opens up a New World on the level of heat. It hits you in different parts of the mouth and the throat. I really liked it in pasta particularly.

[@LiamDangerPark]

I gotta get this, my wife developed a random nightshade allergy and now I don’t know what kind of hot sauce to make. Maybe I can make a sauce with this

[@sonofammonite1714]

You should try American spice bush berry this late summer/fall!

[@WeirdExplorer]

I've been wanting to try that one, I keep seeing the trees in Central Park, but no berries...

[@sonofammonite1714]

I live in Illinois and they’re everywhere, hopefully you’ll find some! They have more of a spice taste (as the name implies) but they make a good tea in my opinion

[@Realatmx]

Hey you always have unique fruits.. Please try to share links to buy seeds also

[@xhex6571]

I can remember pulling the leaves off the wild ones growing up and chewing on them. My brother and I used to dare each other to eat handfuls of the berries as kids lol

[@goddess131]

thanks for the video, question for you, was the salty taste the next day more from the fact that you ate the leaf and not actually from the pepper berry itself?

[@fivespeed3026]

I think I saw a mite crawling on the berry! Extra flavor, yum!

[@Sunshinelovelystar]

omg this guy has the same type of sense of humor i love it

[@slashetc]

Do you happen to know if you're a supertaster? I got some dried but it only tastes slightly spicy to me and not bitter. My instinct was that my wife would not enjoy it because she is a supertaster so I was reluctant to ask her to try it or use it for cooking. I thought a good use might be to soak in sherry to use as a condiment for Bermuda fish chowder in place of sherry peppers.

[@WeirdExplorer]

I don't think I am, but I haven't dont the test yet.

[@marisasanchez1699]

‘Attack your soul’ 🤣🤣🤣 You’re the best 👏😂

[@zilvoxidgod]

I want this so badly, I'm excited to get some this summer

[@WeirdExplorer]

You can get the dry ones on amazon. Pricey though.

[@mandab.3180]

"excuse me sir, would you like some salt or freshly ground pepper butts on your salad?" 😂

[@WeirdExplorer]

hahah

[@spicefreak4726]

"I'll take a double dose of plant rump, kind sir."

[@MrHarmfulHarry]

Polygodial is the active constituent. It's found in other "not 'black nor long pepper' pepper". Has a taste and heat similar to, but is not piperine. It's used to flavor wasabi, actually.

[@djitidjiti6703]

Could you please add this to your Australian fruit playlist? I had a search of your channel, and I'm surprised you haven't tried more Aussie fruits, like the quandong or Kakadu plum. We've got hundreds of amazing new fruits for you to try.

[@jaysmok2893]

Well, you said it tasted a bit salty. And it definitely might be helpful for those limiting their salt intake.

[@nosari-viper2910]

You should try Diospyros Californica - Wild Black Sapote It's a different species than Diospyros Nigra - Black Sapote

[@jaysoncronly7041]

ahhhhh tasmanian pepper berries.. fun times climbing mount wellington looking for these bad boys

[@carolynjones2449]

I think it could be the leaf you ate that caused it to taste salty, we don't eat the leaves here in Australia.

[@wendybright5297]

OMG I HAVE PEPPER BERRY LEAVES AND BERRIES AS MY PEPPER ALL THE TIME, IT'S THE BEST, NATIVE AUSTRALIAN TASMANIAN PEPPER BERRIES AND LEAVES YOU DRY OUT THE LEAVES AND SEEDS BUT EAT THE BERRY FRESH HAHA . YUMMY

[@HARMANHOUSE1]

Theres a little web and a small spider you can see at 1:45

[@OutOfNamesToChoose]

Someone should make a Mountain Pepper Mead

[@WeirdExplorer]

ouch...my mouth burns just thinking about it. Would probably be pretty good if it were heavily diluted.

[@somedudewithaface3336]

I've found the pepper berry for me makes things taste sweeter, but yeah they do seem to affect your taste buds

[@cerverg]

Sounds similar taste to the Brazilian pepper (Schinus terebinthifolia)

[@WeirdExplorer]

these are a lot stronger

[@richardbidinger2577]

I wonder if you could use this in soups and stews. I'm very intrigued by this.

[@firmkillernate]

7:15 XD Mind melting exotic berry hot sauce. One of us should make it and send it to you.

[@dbadagna]

I concur that tasting Tasmanian mountain pepper for the first time is an overwhelming experience, since its flavor is so strong and complex, and like virtually nothing else. I still haven't found many recipes to use it in (I have the berries in dried form). Maybe crushed on something bland and starchy like mashed potatoes or basmati rice? According to Wikipedia: "Polygodial has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste. The fruits also contain benzoic acids, flavanols, and flavanones, as well as eugenol, methyl eugenol, and gallic acid, and also the glycosides quercetin and rutin."

[@WeirdExplorer]

A few berries in a homemade hotsauce is real good.

[@TheWeirdestOfBugs]

Early congratulations on 400 episodes!

[@maverickh9]

If you find out which berry made everything salty for sure, let us know because I consume way, way too much salt on a day to day basis.

[@WeirdExplorer]

100% this one. after I ate the dry berry, I noticed a similar response although it didn't last as long.

[@stevenmurray3238]

Great video, I really want to try this one now

[@WeirdExplorer]

It took me back to our szechuan pepper taste test. haha

[@mastermind1099]

The shape of the fruit is saying it is a type of ginseng plant or near to ginseng definitely.

[@sophroniel]

It's also used as a source of cosmetic lactic acid!

[@moracomole8090]

for me the start is similar to a bluberry and the end somewhat close to a mild sichuan pepper

[@nosari-viper2910]

You should try Syzygium luehmannii - Riberry

[@ashleyj0]

Now I wanna make a buttberry hot sauce that attacks the soul!! 😃

[@spicefreak4726]

Buttberry Blue - A blueberry-based hot sauce with Ghost, black and tasmanian mountain peppers. Perfect for pizza and curry. If only it existed.

[@Der_Kleine_Mann]

Is it similar to Papaya seeds? Because these also have a peppery bite to them.

[@ernestlam5632]

I looked up salty fruit once and some in Australia cane up. I wonder if this is it or related. I'm going see if I can find what I found before

[@ernestlam5632]

I just remembered I wasn't searching salty fruit. I was searching savory fruit.