Tasmanian Kitchen Pantry: Devils Gullet is Togarashi with Mountain Pepper Spice Blend. Togarashi is a peppery Japanese condiment. There’s the word to sum up this spice – peppery! The Tasmanian twist is the addition of the Tasmanian Mountain Pepper. Tasmanian Mountain Pepper is a rare, valuable spice that maybe isn’t fully appreciated. It is a pepper native to Tasmania that is still being researched for its unique anti-fungal and anti-microbial properties. Ninety-five percent of the harvest in Tasmania comes from the bush/tree growing naturally in its home environment of cool temperate rainforest and surrounds.
The wakame (Undaria pinnatifida) is harvested off the east coast of Tasmania from the fronds of the accidentally introduced seaweed.
Ingredients: wakame, sesame seed, paprika, coriander, szechuan, chilli flakes, Tasmanian pepper berry, orange zest
Available in 50g resealable packets.
Where did it get its name? Devils Gullet is a deep valley containing the Fisher River. It has a viewing area with spectacular vistas that is reached after a 30 minute alpine walk. Views stretch across to the Central Plateau, Walls of Jerusalem National Park and Cradle Mountain-Lake St Clair National Park. To get there is about a 35m drive west from Mole Creek. The last 14km are on a gravel road. Note: check if the road is open as fires and floods in the last 12 months did result in closure of the area to vehicles.
Tasmanian Kitchen Pantry is a family business run by Russell and Anita based in Campania, in southern Tasmania. With the help of Tasmania’s temperate climate and clean environment, they grow fresh herbs for restaurants and specialty grocery stores. Their mixes are based on the unique wild Tasmanian Mountain Pepper Berry, and Southern Ocean Jade Salt. They also produce sauces and jams.