© Bronzewing Farm 2013-26
Tasmanian DEVIL
®
Mountain Pepper
ready for Harvest. The dark, almost
black-skinned pepperberries are really
deep, dark red. When crushed, the
pepperberries can add colour as well as
flavour to cooking, vinegars, etc. Freeze-
dried pepperberries retain most of the
colour and flavours of the fresh berries; the
air-dried peppercorns - less so (see our
information of drying techniques).
•
Cock, I.E. 2013. The phytochemistry and
chemotheraoeutic potential of Tasmannia
lanceolata (Tasmanian Pepper): A review.
Pharmacognosy Communications, 3(4), 13-
25.
•
Zhao, J. & Agboola, S. 2007. Functional
Properties of Australian Bushfoods. RIRDC
Publication No 07/030
•
Menary, R.C., Dragar, V.A., Thomas, S. &
Read, C.D. 2003. Mountain Pepper Extract
Tasmannia lanceolata Quality stabilisation
and registration. RIRDC Publication No
02/148
There are some good publications of the
biochemistry of the Mountain Pepper's heat:
Tasmanian Mountain Pepper
growing at 1150 m elevation
on Mt. Arthur
7 m tall Tasmanian Mountain Pepper
growing in a bush block on Bronzewing
Farm
Female flowers:
Male flowers: