Tasmanian pepperberry
mountain pepper
Tasmannia lanceolata latin

Also known as Tasmanian pepperberry, it is found from Tasmania, northwards through Victoria to Barrington Tops in New South Wales.

Series: Rennie Ellis' by Kleins Perfumery 'Working Girl', for example, is a hand cream made from cocoa seed butter and rose absolute, as well as coconut oil, vitamin E and extract of Tasmanian pepperberry.

The eggs are laid in spring on the underside of the mountain pepper leaves.

It does this because the larva eats mountain pepper.

These colors help the larva camouflage on the leaf of the mountain pepper.

Most activity in native foods in Tasmania is concerned with mountain pepper.

Mountain pepper was used as a colonial pepper substitute.

An adjunct to this operation is the increased interest in mountain pepper as a dried herb for bushfood.

Clusters of small purplish-black berries grown on the Mountain Pepper Bush.

Native spices include lemon myrtle, mountain pepper, and aniseed myrtle.

Tasmanian pepper' or 'mountain pepper' (pictured) was the original pepperbush used by colonial Australians.

The Archephanes zalosema moth lives in sub-alpine areas where the mountain pepper lives such as tasmania.

But due to the presence of safrole, safrole-free strains of mountain pepper are selected for the spice trade. '

Keith also supplied the forum with some written information and recipes on the mountain pepper bush - we've tried some of the recipes and they're delicious.

Clethra acuminata, the mountain pepper bush, is a shrub native to the Appalachian Mountains of the southeastern United States.

Mountain Pepper Leaf (Tasmannia lanceolata) An evergreen shrub with dark green leaves and bright red stems.

Pepper Leaf Mustard is a mild grain mustard with the subtle flavour of Mountain Pepper.

Kenaf: The forgotten fibre crop Native or Mountain Pepper (Tasmannia lanceolata)

Mountain Pepper generally only grow on Chris and Lori Vassallo's property on Brown Mountain.

Details of availability are included in the Advice on Publications Available. 21.3 Native or Mountain pepper (Tasmannia lanceolata)

Pepperleaf Mustard Sauce The Mountain Pepper bush of Australia's southern highlands produces leaves with a delicious black pepper flavour.

Age old eucalypts tower over a luxurious understorey of tree ferns, conical-shaped sassafras, pomaderis, mountain pepper and cushion-like mosses of exceptional diversity.

Mountain Pepper can be used in any recipe that calls for pepper, but you must remember that Mountain Pepper has much more punch!

Safrole is the biggest limitation with using wild strains of mountain pepper, and safrole-free strains of mountain pepper have been selected for the spice trade.

Polygodial is an active constituent of Dorrigo Pepper, Mountain Pepper, Horopito, Canelo, Paracress and Water-pepper.

Australian Alpine Pepper - Alpine pepper is a formulation of the peppery leaves and fruits of mountain pepper, a high country native Australian shrub.

In the northwest of the state the recolonising species may include scattered shrubs of Tasmannia lanceolata (native pepper, mountain pepper), Senecio spp. and Cassinia spp.

Polygodial has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste.

Tasmannia lanceolata (syn.

Mountain Pepper Leaf (Tasmannia lanceolata) An evergreen shrub with dark green leaves and bright red stems.

Kenaf: The forgotten fibre crop Native or Mountain Pepper (Tasmannia lanceolata)

Details of availability are included in the Advice on Publications Available. 21.3 Native or Mountain pepper (Tasmannia lanceolata)

Keith Bradbury, of Alpine Bushfood in Mansfield Victoria, commercially cultivates and supplies Tasmannia lanceolata (mountain pepper) leave and dried berries.

Understorey shrubs include: Nothofagus cunninghamii, Nothofagus gunnii, Diselma archeri, Podocarpus lawrencei, Richea pandanifolia, Richea scoparia, Richea sprengelioides, Orites acicularis, Orites revoluta, Microstobos niphophilus, Tasmannia lanceolata, Epacris serpyllifolia and Baeckea gunniana.