 Australian Native Foods
Plant Profiles
Mountain Pepper
 Common Names & Species:
Mountain Pepper (Tasmannia lanceolata). A related species, Dorrigo Pepper (Tasmannia stipitata) is also used to a lesser extent.
Family:
Winteraceae
Native To:
Cool, moist, elevated areas in Tasmania and south-east Australia.
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Habit:
Understorey shrub of 4–5 metres in lower altitudes. Small tree but more often a shrub in higher altitudes. Female and Male trees needed for production of berries.
Part Used:
Leaves and fruit.
Leaves: aromatic dark green and shiny.
Fruit: pea sized, purple-black berries.
 Flavour:
Hot pepper/chilli type flavour.
Food Use:
Savoury spice.
Current Retail Product Categories:
Dried spice, mustard, dipping sauce, essential oil, liquer.
Food Quality & Safety Issues:
Currently there is no industry-wide product description or quality standards developed or published for this crop, though individual market channel groups are likely to be working to in-house standards
Crop collection, production and handling systems will eventually require the implementation of HACCP-based food safety systems. Wild Harvest/Cultivated Supplies:
Most supplies come from wild harvest, with cultivation increasing.
Wild Harvest Locations:
Natural or regrowth stands in Tasmania and Victoria.
Cultivation Locations:
Tasmania, Victoria and South Australia.
Approx Wholesale ('Farm Gate') Prices:
Berries: Whole dried $72/kg.
Dried and ground: $76/kg
Fresh frozen: $36/kg
Leaf:
Dried ground $58/kg.
Whole fresh frozen: $15/kg
Current Volumes Traded:
2.5-3.0 tonnes of leaf per annum.
Berry trade is very volatile, but in the order of a few hundred kilograms per annum.
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