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Tasmanian pepper
Tasmanian pepper - More recently, it has become popularised as a bushfood condiment. It can be added to curries, cheeses, and alcoholic beverages.
It is exported to Japan to flavour wasabi. The berries are sweet and fruity at first with a lingering peppery aftertaste.[5] Dried T. lanceolata berries and leaves have strong antimicrobial activity against food spoilage organisms. It also has high antioxidant activity.[9] Low safrole clonal selections are grown in plantations for commercial use, as safrole is considered a low-risk toxin.[10]
Used in colonial medicine as a substitute for Winter's bark,[11] a stomachic, it was also used for treating scurvy.[12] 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.[13] The pepperberry can be used as a fish poison.[5]
