The Mountain Pepper (Tasmannia lanceolata) is native to moist temperate forest areas in Tasmania, Victoria, 
Southern NSW and the ACT. Related species are found in cool elevated areas on the mainland east coast, from Victoria to Queensland.
The plant’s fruits and foliage contain a hot chilli/pepper-like factor (polygodial), with an unique aroma and flavour. The peppercorn-like fruits, produced only on female plants, may be dried, ground or preserved in brine and leaves of both
male or female plants are dried & milled and used to flavour sauces, chutneys, meats, cheeses, pate, breads, dampers, pastas etc.
Extracts from the plant are added to chewing gum in Japan and are being examined for their antimicrobial activities.
Mountain Pepper grows naturally as a shrub to small tree (2 to 5 m high and wide), with glossy dark-green leaves and attractive bright red stems. It produces cream coloured flowers from October through to January depending on locality. Its berry-like fruits are 5 to 10 mm in diameter, beginning dark red and turning shiny black when ripe in summer or autumn. They generally appear only on female trees, though occasionally plants contain flowers of both sexes. Plant growth is moderate to fast under favourable conditions.
The plant appears to prefer neutral to acid organic soil, but will tolerate a broad range of soil types as long as they are well aerated and constantly cool if not regularly moist. It will tolerate severe frosts and even snow.
Available in our Bush Food Shop in
10gm sachets, 20gm or 100gm Caterers Pack