Tasmannia lanceolata

(Poiret) A. C. Smith

Mountain pepper

Winteraceae Edible: Leaves, Berry, Spice Potential hazards — see below 1,844 iNaturalist observations

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Summary

Tasmannia lanceolata, commonly known as pepper tree, native pepper, mountain pepper or mountain pepperbush, is a species of flowering plant in the family Winteraceae, and is endemic to south-eastern Australia. It is a dioecious bushy shrub to small tree with lance-shaped or narrowly ellipic leaves, male and female flowers on separate plants, the flowers with 3 to 9 petals, and the fruit a deep maroon to glossy black berry.

Description

An attractive shrub that grows to 5 m tall. It can grow to 15 m tall in cool rainforest locations. It has dark green leaves and distinctive red young stems. Leaves are narrow and vary in shape. They are often oblong and 1.5-13 cm long. They are larger in lowland areas and smaller in mountains. They often have a broad base and taper. Male and female flowers are on separate plants. The flowers are at the base of new growth. The flowers are cream. The number of petals varies. The ripe fruit are black like peppercorns. They have 2 lobes and are shiny. They are 5 mm across. They have several black seeds inside. The leaves, bark and berries have an aromatic peppery taste.

Edible Uses

The leaves, seeds, and berries are used as a peppery spice and pepper substitute, fresh or dried. The ripe berries are used like peppercorns. Flower buds are added to salads or pickled like capers. The bark is used to make herbal tea and is the source of essential oil for flavoring confectionery.

Traditional Uses

The leaves, seeds and berries are used to add a spicy flavour to food. The berries are used fresh and dried. They are a pepper substitute. The flower buds are added to salads or pickled like capers. The bark can be used to make a herbal tea. It is also the source of an essential oil used to flavour confectionery.

Medicinal Uses

The bark is used to make herbal tea.

Known Hazards

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, rutin, and possibly vitamin D. The leaf and berry have long been used as a spice, typically dried. The 1889 book The Useful Native Plants of Australia records that common names included "Pepper Tree" and that "the drupe is used as a condiment, being a fair substitute for pepper, or rather allspice [...] The leaves and bark also have a hot, biting, cinnamon-like taste." More recently, it has become popularised as a bushfood condiment. It can be added to curries, cheeses, and alcoholic beverages. It is exported to Japan to flavour wasabi. The berries are sweet and fruity at first with a lingering 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. Tasmanian 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 an ornamental garden plant. Its berries attract birds, including currawongs, that 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. Garden cultivars include 'Mt. Wellington', a compact plant with coppery new growth, and 'Suzette', a variegated cultivar.

Distribution

It grows in cool wet places in Tasmania and Victoria in Australia. It does best in well drained moist soils with a rainfall of over 1,000 mm. It does best with plenty of light. It can grow up to 1200 m altitude. It is grown in Ireland as a hedge plant. Arboretum Tasmania.

Where It Grows

Australia*, Britain, Europe, Tasmania*,

Cultivation

Rooted cuttings will grow to 1 m in 2 to 3 years. Bottom heating helps cuttings form roots. It can be grown from seed which germinate in 6-8 weeks.

Production

Fruit production can be 10 to 15 kg per tree. The leaves are dried in a dark, well-aired place.

Other Information

It is cultivated.

Notes

The burning peppery taste is due to enzymes which are activated by saliva.

Synonyms

Drimys lanceolata (Poir.) Baill.Drimys aromatica F. v. Muell.Tasmannia aromaticaWinterana lanceolata Poir.

References (35)

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Bonney, N., 1997, Economic Native Trees and Shrubs for South Australia. Greening Australia (SA) inc. Campbelltown SA 5074 p 163
Bonney, N., 2012, Edible Wild Native Plants for Southern Australia. p 80

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