Tasmanian Pepperberry

Tasmannia lanceolata, also known as mountain pepper or Tasmanian Pepperberry, is a small shrub or tree native to southeastern Australia’s cool, temperate rainforests. The plant is known for its small, glossy leaves and its small, white or cream-coloured flowers that bloom in the summer. The plant’s fruit is small, with black, globose, two-lobed berries often used as a spice.

Tasmannia lanceolata is a hardy plant that can tolerate a wide range of soil types and conditions, but it prefers moist, well-draining soils rich in organic matter. The plant prefers partial shade to full sun and is drought-tolerant once established.

The plant can grow up to 3-4 meters in height and 1-2 meters in width. It’s a slow grower and can take some time to reach maturity.

The leaves, berries, and bark of Tasmannia lanceolata are used for various medicinal and culinary purposes. The leaves and berries have a strong, spicy flavour similar to black pepper and are used to flavour different dishes, including meats, fish, and vegetables. The leaves are also used to make tea, and the bark is used in traditional medicine to treat various ailments, including headaches, fever, and digestive problems.