Mountain Pepper

A genus of about 25 species of evergreen trees and shrubs, found in Australasia and formerly classified as Drimys (See, Winter's Bark). Male and female flowers are borne on different plants. Pepperberries contain a highly pungent substance known as polygodial, which is unique to the genus. Polygodial is present in both leaves and berries, which equal or surpass pepper (Piper nigrum, See, Pepper) and chilis (Capsicum species, see Chili Pepper) in pungency. The main species cultivated is Tasmannia lanceolata, a species of wet mountain gullies, which is an attractive plant for hedging and understory use in mild regions. It is also grown for the bushfood industry. Both leaves and berries are used commercially, though the flower buds have a hot, spicy flavor, too. In the 19th century, the bark was harvested as a substitute for, or adulterant of Winter's Bark, from the closely related Drimys lanceolata (See, Winter's Bark).

Dense shrub or tree with crimson young stems and branches, and elliptic, dark green, leathery leaves, to 8cm (3in) long. Clusters of 7-18 white flowers, 1.5cm (½in) across, appear in spring, followed by glossy, black, fleshy fruits, about 7mm (¼in) across, containing black seeds.

Common Name:	Mountain Pepper
Other Names:	Native Pepper
Botanical Name:	Tasmannia lanceolata syn. T aromatica, Drimys aromatica
Genus:	Tasmannia
Family:	Winteraceae
Native Location:	Australia (Tasmania, Victoria, New South Wales)
Cultivation:	Moist, well-drained soil in sun or partial shade.
Propagation:	By seed sown when ripe; by semi-ripe cuttings in summer.
Harvest:	Leaves are picked at any time and used fresh, dried-whole, or dried and ground. Berries are collected when ripe and dried, frozen, pickled in brine, or packed in salt. Flower buds are collected in spring and used fresh. Bark is stripped from prunings and dried.
Height:	4m (12ft)
Width:	2.5m (8ft)
Hardiness:	Z8
Parts Used:	Leaves, fruits, flower buds, bark.
Properties:	An aromatic, stimulant herb with a pungent, peppery flavor.
Medicinal Uses:	Bark has similar properties to Winter's Bark (Drimys winteri).
Culinary Uses:	Flower buds can be used to flavor salads. Ground, dried leaves and berries are used in the same way as pepper. Bark is made into tea.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 383