Tasmannia lanceolata (syn. Drimys lanceolata), commonly known as the mountain pepper (Aus), or Cornish pepper leaf (UK), is a shrub native to woodlands and cool temperate rainforest of south-eastern Australia. The shrub varies from 2 to 10 m high. The aromatic leaves are lanceolate to narrow-elliptic or oblanceolate, 4–12 cm long, and 0.7–2.0 cm wide, with a distinctly pale undersurface. Stems are quite red in colour. The small cream or white flowers appear in summer and are followed by black, globose, two-lobed berries 5–8 mm wide, which appear in autumn. There are separate male and female plants.
Polygodial has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste.
The leaf and berry are used as a spice, typically dried. Mountain pepper was used as a colonial pepper substitute. More recently, it has become popularised as bushfood condiment. It can be added to curries, cheeses, and alcoholic beverages. It is exported to Japan to flavour wasabi. The berries are sweet at first with a peppery aftertaste. Dried T. lanceolata berries and leaves have strong antimicrobial activity against food spoilage organisms. It also has high antioxidant activity. Low safrole clonal selections are grown in plantations for commercial use, as safrole is considered a low-risk toxin.
Used in colonial medicine as a substitute for Winter's bark, a stomachic, it was also used for treating scurvy. Mountain pepper is one of a number of native Australian herbs and food species being supported by the Australian Native Food Industry Ltd, which brings together producers of food species from all parts of Australia. The pepperberry can be used as a fish poison.
It can be grown as a garden plant, and its berries attract birds. Currawongs are among those which feed on them. It can be propagated from cuttings or seed, and can grow in a well-drained acidic soil with some shade, but is sensitive to Phytophthora cinnamomi.
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