| Tasmannia lanceolata | |
|---|---|
 | |
| Female flowers and immature fruit | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Magnoliids |
| Order: | Canellales |
| Family: | Winteraceae |
| Genus: | Tasmannia |
| Species: | T. lanceolata |
| Binomial name | |
| Tasmannia lanceolata | |
| Synonyms[1] | |
List
| |
Tasmannia lanceolata, commonly known aspepper tree,native pepper,mountain pepper ormountain pepperbush,[2] is a species of flowering plant in the familyWinteraceae, and isendemic to south-eastern Australia. It is adioecious bushy shrub to small tree with lance-shaped or narrowly ellipic leaves, male and female flowers on separate plants, the flowers with 3 to 9 petals, and the fruit a deep maroon to glossy blackberry.
Tasmannia lanceolata is a bushy shrub or small tree that typically grows to a height of 1.5–4 m (4 ft 11 in – 13 ft 1 in) and has smooth, reddish branchlets. Its leaves are lance-shaped to narrowly elliptic, 20–120 mm (0.79–4.72 in) long and 6–35 mm (0.24–1.38 in) wide on apetiole 2–6 mm (0.079–0.236 in) long. Male and female flowers are borne on separate plants, each flower with 3 to 9 linear or narrowly egg-shaped petals 4–10 mm (0.16–0.39 in) long and 1.5–3.5 mm (0.059–0.138 in) wide. Male flowers are borne on apedicel 8–25 mm (0.31–0.98 in) long and have 15 to 28stamens, female flowers are on a pedicel 4–12 mm (0.16–0.47 in) long with 1 or 2carpels with 9 to 18ovules. Flowering occurs from September to November and the fruit is a spherical, deep maroon to glossy black berry 5–10 mm (0.20–0.39 in) long with 4 to 18 strongly curved seeds 2.5–3.5 mm (0.098–0.138 in) long.[2][3][4][5]
This species was first formally described in 1808 byJean Louis Marie Poiret, who gave it the nameWinterana lanceolata inEncyclopédie Méthodique, Botanique, from specimens collected byJacques Labillardière from the coast of Australia.[6] In 1969,Albert Charles Smith transferred the species toTasmannia asT. lanceolata in the journalTaxon.[7]
Tasmannia lanceolata grows in forest and temperate rainforest south from theBlue Mountains in New South Wales, altitudes of 300 to 1,400 m (980 to 4,590 ft) in the Australian Capital Territory, Victoria, and Tasmania.[2][4][5][8]
Polygodial has been identified as the primary active compound inTasmannia lanceolata, and is also responsible for its peppery taste. The fruits also containbenzoic acids,flavanols, andflavanones, as well aseugenol,methyl eugenol, andgallic acid, and also theglycosidesquercetin,rutin[citation needed], and possiblyvitamin D.[9]
The leaf and berry have long been used as aspice, typically dried. The 1889 bookThe Useful Native Plants of Australia records that common names included "Pepper Tree" and that "the drupe is used as a condiment, being a fair substitute for pepper, or rather allspice [...] The leaves and bark also have a hot, biting, cinnamon-like taste."[10]
More recently, it has become popularised as abushfood condiment. It can be added to curries, cheeses, and alcoholic beverages. It is exported to Japan to flavourwasabi. The berries are sweet and fruity at first with a lingering peppery aftertaste. DriedT. lanceolata berries and leaves have strongantimicrobial activity against foodspoilage organisms. It also has highantioxidant activity.[11] Lowsafroleclonal selections are grown in plantations for commercial use, as safrole is considered a low-risktoxin.[12]
Used in colonial medicine as a substitute forWinter's bark,[10] astomachic, it was also used for treatingscurvy.[13] Tasmanian pepper is one of a number of native Australian herbs and food species being supported by the Australian Native Food Industry Ltd, which brings together producers of food species from all parts of Australia.[14] The pepperberry can be used as a fish poison.
It can be grown as an ornamental garden plant. Its berries attract birds,[15] includingcurrawongs, that feed on them. It can be propagated from cuttings or seed, and can grow in a well-drained acidic soil with some shade, but is sensitive toPhytophthora cinnamomi.
Garden cultivars include 'Mt. Wellington', a compact plant with coppery new growth,[16] and 'Suzette', a variegated cultivar.[17]
