Mountain Pepper (Tasmannia lanceolata)
Dorrigo Pepper (Tasmannia stipitata)
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Kingdom: Plantae
(unranked): Angiosperms
(unranked): Magnoliids - en.wikipedia.org/wiki/Magnoliid
Order: Canellales
Family: Winteraceae
Genus: Tasmannia
Species: T. lanceolata
Binomial name: Tasmannia lanceolata
Also sp. Tasmannia stipitata
en.wikipedia.org/wiki/Tasmannia_stipitata
Also Order Piper nigrum - Black Pepper - of interest
www.uni-graz.at/~katzer/engl/Pipe_nig.html
From the Family Piperaceae
A tropical family of 1400 species. Most species are woody vines.
Peperomia pseudoalpina (Tequelite)
Piper auritum (Mexican pepper-leaf)
Piper sarmentosum (Wild betel pepper)
Piper cubeba (Cubeb pepper)
Piper longum (Long pepper)
Piper nigrum (Black pepper)
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Similar Family:
The APG (1998) and APG II (2003) systems do not use formal botanical names above the rank of order. Under these systems, larger clades are usually referred to by informal names, such as "magnoliids" (plural, not capitalized) or "magnoliid complex". The APG II recognizes a clade within the angiosperms for the magnoliids. The circumscription is:
Order Magnoliales
* Family Winteraceae
A small family showing many primitive features; limited to South East Asia and the Pacific.
Tasmannia lanceolata (Tasmanian pepper)
* Family Illiciaceae
A small family distributed in East Asia.
Illicium verum (Star anise)
* Family Annonaceae
A tropical and subtropical family (2100 species) that contains several exotic fruits, e.g. Cherimoya (Annona cherimola).
Monodora myristica (Calabash nutmeg)
Xylopia aethiopica (Negro pepper)
* Family Myristicaceae
A small family of about 250 species.
Myristica fragrans (Nutmeg)
* Family Canellaceae
A tiny family of 16 tropical trees.
Canella winterana (White cinnamon)
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Aligned Bush Food Plants
delta-intkey.com/angio/www/winterac.htm
Eucalyptus dives Peppermint Gum
Eucalyptus olida Strawberry Gum
Eucalyptus globulus Tasmanian Blue Gum
Mentha australis River Mint -
http://en.wikipedia.org/wiki/Prostanthera_rotundifolia
http://en.wikipedia.org/wiki/Mentha_australis
Prostanthera rotundifolia Native Thyme
Tasmannia lanceolata Mountain pepper
Tasmannia stipitata Dorrigo Pepper
====================
No of Species:
Winteraceae
Drimys is a genus of about eight species of woody evergreen flowering plants, in the family Winteraceae.
The genus formerly included a number of species from Australasia, including Tasmanian Pepper (D. lanceolata). Recent botanical studies have led to a growing consensus of botanists to split the genus into two, with the Neotropical species remaining in genus Drimys, and the Australasian species classified in genus Tasmannia (Doust et al. 2004).
The genera recognised in the Winteraceae family today are:
* Exospermum (2 species) and Zygogynum (6spp.)- New Caledonia
* Psuedowintera (2 spp.)- New Zealand
* Bubbia (30spp.) New Guinea, New Caledonia, Lord Howe Is., Queensland
* Belliolum (8spp.) New Caledonia and the Solomon Islands
* Drimys southern Mexico to Cape Horn and the Juan Fernandez group
* Tasmannia Australia, Tasmania, New Guinea , Celebes, Borneo and the Phillipines.
Seven species of Tasmannia are recognised in Australia:
* glaucifolia; confined to Barrington Tops, NSW
* stipitata; southeast Queensland to Hastings River, NSW
* xerophila high altitudes, southeast NSW, ACT and Vic.
* insipida; southeast Queensland, eastern NSW
* purpurascens; Barrington Tops, Gloucester Tops NSW
* membranea; northeast Queensland, south of Cape York above 500m asl.
* lanceolata; wet schlerophyll forest to alpine heath, SE NSW, Vic and Tasmania
Many representatives of this family have been used for food and medicines by indigenous people.
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Description:
Tasmannia lanceolata (syn. Drimys lanceolata - en.wikipedia.org/wiki/Drimys), commonly known as the Mountain Pepper (Aus), or Cornish Pepper Leaf (U.K.), is a shrub native to woodlands and cool temperate rainforest of south-eastern Australia. The shrub varies from 2 to 10 m high. The aromatic leaves are lanceolate to narrow-elliptic or oblanceolate, , 4–12 cm long and 0.7–2 cm wide, with a distinctly pale undersurface. Stems are quite red in colour. The small cream or white flowers appear in summer and are followed by black globose, two-lobed berries 5–8 mm wide, which appear in autumn.
Tasmannia stipitata, Dorrigo Pepper or Northern Pepperbush is a rainforest shrub of temperate forests of the Northern Tablelands of New South Wales, Australia. The culinary quality of T. stipitata was recognized in the mid-1980s by horticulturist, Peter Hardwick, who gave it the name 'Dorrigo pepper', and Jean-Paul Bruneteau, then chef at Rowntrees Restaurant, Sydney. It is mainly wild harvested from the Northern Tablelands of New South Wales. Dorrigo pepper has a woody peppery note in the leaves and fruit/seed. The hot peppery flavor is derived from Polygodials, an essential oil component. Dorrigo pepper is also naturally free of safrole (a banned toxin), unlike some other Tasmannia species. en.wikipedia.org/wiki/Tasmannia_stipitata
The species is dioecious, with male and female flowers on separate plants.
Tasmania's native 'pepper' is an attractive shrub up to 5 metres high with dark green leaves and distinctive crimson stems. It is found in cool wet habitats from sea level to mountain tops in Tasmania and in parts of the Australian mainland. The plant is dioecious (separate male and female plants) and has black fruit, the size of a pea, containing numerous small seeds.
It belongs to the family Winteraceae, one of the groups of plants from the ancient Gondwanan supercontinent, and represented on New Caledonia, New Zealand, the Solomon Islands, parts of Indonesia, and from southern Mexico to Cape Horn. Many members of the family have been used in traditional medicine in the regions in which they are found. www.diemenpepper.com/plant.html
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About Polygodials present in Winteraceae:
The Winteraceae are primitive dicots, associated with the humid temperate Antarctic flora of the southern hemisphere, which evolved millions of years ago on the ancient supercontinent of Gondwana. Members of the family generally have aromatic bark and leaves, and some are used to extract essential oils.
The obvious presence of aromatic compounds in the foliage, fruit and bark of the Winteraceae has prompted several investigations of the chemistry of the plant. With modern techniques, many interesting compounds have been identified, but until the nineteen seventies the plants themselves were little more than curiosities and no serious attempt at cultivation or use of wild plants other than D. winteri seems to have occurred.
Drimys winterii, and its South American compatriots Drimys brasiliensis and Drimys confertifolia have been investigated since the late nineteen fifties, and in one case, leaf extracts showed activity against mouse leukaemia lymphocytes.
The presence of 'Polygodials' in extracts of T. lanceolata, was first reported in 1962. Since then the compound has attracted considerable scientific interest for its unique biological properties, - antimicrobial and antifungal pubs.acs.org/doi/abs/10.1021/jf000136g, insect antifeeding and a hot taste for humans and browsing mammals.
The compound also has powerful piscicidal (fish poisoning) effects - Water Pepper, (which also contains Polygodials), has been used by Nepalese fish farmers to remove feral fish from their ponds before restocking, since it is rapidly degraded after having the desired effect.
Purified extracts of Pseudowintera colorata (New Zealand) show activity against a range of bacteria, fungi and yeast isolates and prevent growth of Staphylococcus aureus and Candida albicans even at low concentrations. The synergistic effect of Polygodials when used with other antimicrobial agents such as actinomycin B and D and anethole also shows promise.
Similarly, Polygodials and a constituent of essential oil of Perilla frutescens - perillaldehyde, exhibit fourfold increases in activity when used together against Salmonella spp. It has been suggested that this last combination - Polygodials and perillaldehyde- which might arise from a traditional combination of Polygodials-containing Water Pepper and Perilla frutescens together as spicy relishes in the consumption of raw fish in the Japanese Sushimi tradition may indicate an underlying wisdom for preventing Salmonella poisoning in this culinary tradition.
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Uses:
The leaf and berry are used as a spice, typically dried. Mountain pepper was used as a colonial pepper substitute. More recently it has become popularised as bushfood condiment. It can be added to curries, cheeses, and alcoholic beverages. It is exported to Japan to flavour wasabi. The berries are sweet at first with a peppery aftertaste. Dried Tasmannia lanceolata berries and leaves have strong antimicrobial activity against food spoilage organisms. It also has high antioxidant activity.
I would recommend the following combination in particular as a delicious sauce or marinade for red meat:
1. Lemon Myrtle (foliage from Backhousia citriodora)
2. Mountain Pepper (foliage or dried berries from Tasmania lanceolata)
3. One of Vic's native fruit confits.
It goes particularly well with kangaroo meat. I tried a kangaroo meat dish with Lemon Myrtle, Mountain Pepper and Davidson's Plum at a bush food restaurant in the main street of Healesville. Absolutely delicious!
www.gregsindigenouslandscapes.com.au
===========
Sprinkle Tasmanian Mountain Curiously Hot Pepper on breakfast eggs, tomatoes and sausages to awaken your palate and stimulate the flow of digestive juices. It is particularly warming on cold mornings.
Sprinkle Tasmanian Mountain Fish Pepper on fried, baked or steamed fish. A squeeze of lemon juice will bring out the heat and the full flavour of the pepper.
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During the nineteenth century and the first half of the twentieth century, Tasmannia species were considered as a pepper or allspice substitute, and were known to resemble a rare herbal remedy prepared from a related South American species. The leaves and berries of the plant are now used to give a 'wild, natural and spicy' taste to foods of the Australian native cuisine, such as emu hamburgers, flavoured breads, pastas and pates, mustards and cheeses and they are finding their way onto the menus of more innovative restaurants.
Purified extracts of Pseudowintera colorata (New Zealand) show activity against a range of bacteria, fungi and yeast isolates and prevent growth of Staphylococcus aureus and Candida albicans even at low concentrations. The synergistic effect of Polygodials when used with other antimicrobial agents such as actinomycin B and D and anethole also shows promise.
Similarly, Polygodials and a constituent of essential oil of Perilla frutescens - perillaldehyde, exhibit fourfold increases in activity when used together against Salmonella spp. It has been suggested that this last combination - Polygodials and perillaldehyde- which might arise from a traditional combination of Polygodials-containing Water Pepper and Perilla frutescens together as spicy relishes in the consumption of raw fish in the Japanese Sushimi tradition may indicate an underlying wisdom for preventing Salmonella poisoning in this culinary tradition.
(Contact Diemen Pepper for reference material, if required). www.diemenpepper.com/plant.html
The compound also has powerful piscicidal (fish poisoning) effects - Water Pepper, (which also contains Polygodials), has been used by Nepalese fish farmers to remove feral fish from their ponds before restocking, since it is rapidly degraded after having the desired effect.
It is also used as an insecticide for its antifeedant property, which causes insects to starve.
================================
Origin:
The Winteraceae are primitive dicots, associated with the humid temperate Antarctic flora of the southern hemisphere, which evolved millions of years ago on the ancient supercontinent of Gondwana. Members of the family generally have aromatic bark and leaves, and some are used to extract essential oils.
The Tasmanian Pepperberry is found from New South Wales, from Barrington Tops southwards through to Victoria and Tasmania. It is found in gullies in rainforest.
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Chemical Structures:
Polygodials has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste.
Polygodials is an active constituent of Dorrigo Pepper, Mountain Pepper, Horopito, Canelo, Paracress and Water-pepper. - wiki. Chemically it is a drimane of formula C15H22O2. It elicts a warm and pungent flavour.
Low safrole clonal selections are grown in plantations for commercial use, as safrole is considered a low risk toxin.
Safrole, also known as shikimol, is a colorless or slightly yellow oily liquid. It is typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil, or synthesized from other related methylenedioxy compounds. It is the principal component of brown camphor oil, and is found in small amounts in a wide variety of plants, where it functions as a natural pesticide. The Ocotea cymbarum[verification needed] oil made of the Ocotea pretiosa[verification needed], a plant growing in Brazil, and sassafras oil made of Sassafras albidum, a tree growing in eastern North America, are the main natural sources for safrole. It has a characteristic "candy-shop" aroma.
It is a precursor in the synthesis of the insecticide synergist piperonyl butoxide and the recreational drug MDMA (Ecstasy)
en.wikipedia.org/wiki/Safrole
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Distribution:
Tasmania, up the East Seaboard escarpment
us.mirror.gbif.org/species/15903950/
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Anecdotal:
Originally described by French botanist Jean Louis Marie Poiret, it gained its current name in 1969 by A.C. Smith. It had been known for many years as Drimys lanceolata.
The culinary quality of T. stipitata was recognized in the mid-1980s by horticulturist, Peter Hardwick, who gave it the name 'Dorrigo pepper', and Jean-Paul Bruneteau, then chef at Rowntrees Restaurant, Sydney. It is mainly wild harvested from the Northern Tablelands of New South Wales. Dorrigo pepper has a woody peppery note in the leaves and fruit/seed. The hot peppery flavor is derived from Polygodials, an essential oil component. Dorrigo pepper is also naturally free of safrole (a banned toxin), unlike some other Tasmannia species. en.wikipedia.org/wiki/Tasmannia_stipitata
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Taste:
It elicts a warm and pungent flavour. The berries are sweet at first with a peppery aftertaste.
The leathery leaves of Tasmannia lanceolata contain a hot tasting compound (Polygodials) which, together with many of the aromatic compounds common in other essential oil bearing plants, gives an unusual fragrant, spicy taste and a 'bushy' rainforest feel.
When eaten pure, the berries have a sweet taste in the first second only, followed by intensive pungency which again does not last very long, but gives way to a strange sensation of numbness, similar to water pepper and Sichuan pepper. See also negro pepper about hot spices in general.
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Recipes/Uses:
They are used to flavour curries, cheeses, wines and salad dressings or ground as a substitute for black pepper. The fruits and leaves can be used to flavour sauces, chutneys, meats, cheeses, pate, breads, pastas etc. Sprinkle onto chicken and fish with ground Lemon Myrtle leaf and a little salt.
===========
Kangaroo with pepperberry sauce
www.goldsmithsintheforest.com.au/Kangaroo.htm
INGREDIENTS
1 loin of Kangaroo trimmed of sinew, per serving.
Marinade 2 tablespoons grapeseed oil
1 tablespoon ground Mountain Pepper leaf
4 torn Mountain Pepper leaves
1 teaspoon crushed Mountain Pepper berries
1 large clove garlic, crushed
METHOD
Marinate roo overnight
prepare the sauce -combine 1 cup reduced beef or veal stock
1 cup of Marinade
1 cup of red wine
reduce by half then add 2 tablespoons Red Currant Jelly
1/2 cup of port
Reduce till thickened and glossy
Heat heavy based pan till smoking - sear Kangaroo on both sides (must be rare) remove and rest.
serve with sauce and Warrigal greens
Warrigal Greens - blanch in boiling water,
drain
reheat in a small amount of butter
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Suggestions for enjoying Tasmannia lanceolata - native or mountain pepper
* Keep your berries nice and hard and dry – in a closed glass jar. If they become slightly soft, a few minutes in a low oven will dry them out, and save your grinder from ‘clogging’
* Use the ground leaf to make a tasty olive oil for dressings and tapas platters.
* A tasty dressing can be made by steeping fresh or reconstituted berries in good quality vinegar and combining this with your favourite oils and spices.
* Diemen Pepper is best as a condiment (at the table), or used towards the end of cooking, (some of the flavours can be lost at prolonged high temperatures).
* A small bowl of milled leaf in the centre of the table can be 'pinched' over soups and sauces.
* Keep a second pepper grinder filled with Diemen Pepper berries - use sparingly - the flavour is robust and may surprise.
* Pepperberries will bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt.
* Diemen Pepper Tapas Oil, in a small bowl provides a spicy dip for crusty fresh bread
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Garlic and Diemen Pepper Cream (Blue Gum Fine Foods)
4 Garlic cloves
600ml Olive oil
3 Egg yolks
5g fresh mountain pepper or 3g dried berries soaked for 30min.
200ml champagne vinegar
10g chopped lemon basil
Salt to taste
Chop garlic and combine with pepper. Whisk into egg yolks with vinegar, as for mayonnaise, and drizzle oil in a stream, till all incorporated. Season with lemon basil and salt to taste.
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Diemen Pepper Butter Sauce (Australian Native Fine Foods)
Reduce chicken, veal or fish stock to a 'jus'. Remove from heat and add 5g ground pepper leaf per litre of reduced stock. Allow to infuse 30 secs. Then finish the reduced stock with cold butter. Note: Pepperberries may also be used (ground), although the effect of the burgundy colour of the berries is more effective in a white or cream sauce.
Sweet Potato Gnocchi with pepper, prosciutto and parmesan sauce (Anon., Southern Bushfood Association. Magazine No 5)
Gnocchi
750g sweet potatoes, steamed, chopped, mashed and cooled.
3 tsp. Ground Diemen Pepper leaf
3 medium. eggs, lightly beaten
2 cups plain flour
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Pepper, prosciutto and parmesan sauce
1 cup cream
1 tsp. Ground Diemen Pepper
2 tblsp unsalted butter
6 thin slices prosciutto
100g freshly shaved parmesan
To make the gnocchi, mix ingredients thoroughly, forming a firm dough, adding flour or a little water if required. Turn out onto a floured board and knead for 2 -3 minutes. Divide into 4, roll each into a long sausage and cut into 1 inch slices. From these into your favourite gnocchi shape, dust with flour and set aside. Bring a large pan of salted water to the boil and gently drop in the gnocchi. Immediately they rise to the surface, remove them with a slotted spoon and place in a shallow baking dish.
To make the sauce, bring the cream to the boil in a small saucepan, add the pepper and remove from the heat. Whisk in the butter. Pour the mixture over the cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over the surface. Place in a preheated (370¡F) oven for 10 minutes then serve immediately.
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Cabbage with Diemen Pepper (SBA Newsletter No 12)
1/4 cabbage, shredded
2 - 3 tbsp olive oil
1- 2 tbsp balsamic vinegar
1 tsp ground Diemen Pepper leaf, or coarsely ground dry berries
1 red apple, diced
Mix oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for 5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an entree or accompaniment.
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AUSTRALIA DAY NATIVE FOOD BANQUET
Recipes from Juleigh Robins, Robins' Australian Foods and Andrew Fielke Consulting Chef, Native Foods/Red Ochre. All serve 4 people.
OUTBACK SALMON WITH WILD LIME, CHILLI GINGER SAUCE
4 Tasmanian salmon fillets/cutlets/steaks
4 teaspoons "Outback Rub"*
2 teaspoons Wild Herb Salt*
2 teaspoons Mountain Pepper
1 tablespoon Wild Lime Macadamia Oil (olive oil may be used)
Australian salad mix
1 Avocado
Wild Lime Chilli & Ginger Sauce
* Mix the Outback Rub, Wild Herb Salt and Mountain Pepper together
* Rub salmon fillets with the Oil and press fish lightly, each side in the herb mix
* Place a skillet/frying pan on a high heat with some Macadamia Oil. Cook salmon for 4-5 minutes each side, depending on the thickness of the fish
* Place a mound of salad mix on serving plate and fan slices of avocado on the salad
* Place the salmon on top and drizzle approximately a dessertspoon of Wild Lime Chilli & Ginger Sauce over the fish.
PEPPERBERRY EYE FILLET WITH WILD PLUM & CHILLI SAUCE
4 Australian prime eye fillet steaks
2 dessertspoons Pepperberries
2 dessertspoons Wild Herb Salt*
Macadamia Oil
2 bunches of Australian rocket (or your favourite salad greens)
1 red capsicum [sweet pepper] cut into fine julienne strips
1 golden zucchini cut into fine julienne strips
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Growing:
It can be grown as a garden plant, its berries are bird-attracting, Currawongs are among those who feed on them.
================================
Propagation:
It can be propagated from cuttings or seed, and can grow in a well-drained acidic soil with some shade, but is sensitive to Phytophthora cinnamomi.
Garden cultivars include 'Mt. Wellington', a compact plant with coppery new growth; and, 'Suzette', a variegated cultivar.
================================
Pollination:
There are separate male and female plants.
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Flowers:
The small cream or white flowers appear in summer and are followed by black globose, two-lobed berries 5–8 mm wide, which appear in autumn.
delta-intkey.com/angio/images/winte194.gif
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Seeds:
No indication about propagation from seed
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Cuttings:
Will strike from cuttings
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Aspect:
Does best in moist environment found on table land escarpment where moisture comes in form the sea in the afternoons and drips off leaves during afternoon and night.
Will grow in kitchen gardens.
================================
Ethnomedicinal:
The methanolic extract from the leaves of Tasmannia lanceolata found to potently inhibit ethanol-induced gastric lesions in rats.
gateway.nlm.nih.gov/MeetingAbstracts/ma
Traditional Medicinal and Culinary Uses of the Winteraceae
Several Winteraceous species have been associated with medicinal use amongst indigenous peoples in the regions in which they occur. New Guineans (presumably Solomon Islanders) are reported to have used the pounded leaves of a Belliolum species for treatment of 'diseased spots' on the skin of pigs, and decoctions of Tasmannia species were occasionally taken as an abortifacient.
Drimys wintera (locally known as 'canelo', 'foique' or 'casca d'anta'), distributed between the Straits of Magellan and central Chile forms a large tree to 30 metres and is reportedly used in Brazil as a treatment for cholic, cattle itch and as a 'stomachal tonic' .
Decoctions of Pseudowintera axillaris, a New Zealand shrub were used by Maori people as a stimulant, for skin diseases, venereal diseases and stomach ache and the leaves were chewed to relieve toothache.
European use of the family began in 1597 when Captain Winter, Commander of the Elizabeth, under Drake, used the bark of D. wintera to relieve scurvy amongst his crew. The species then enjoyed some European use as a herbal remedy until it became hard to obtain and was partly replaced by T. lanceolata, D. chilensis and False Winter's Bark (Cinnamomum corticosum from Jamaica and the West Indies). Winter's Bark either True or False appears to have fallen from favour as a herbal remedy during the twentieth century.
Bark of Pseudowintera axillaris, was used by pioneering New Zealanders as a quinine substitute while the sap was used for treating skin diseases.
Used in colonial medicine as a substitute for Winter's Bark, a stomachic. It was also used for treating scurvy.
Purified extracts of Pseudowintera colorata (New Zealand) show activity against a range of bacteria, fungi and yeast isolates and prevent growth of Staphylococcus aureus and Candida albicans even at low concentrations. The synergistic effect of Polygodials when used with other antimicrobial agents such as actinomycin B and D and anethole also shows promise.
Similarly, Polygodials and a constituent of essential oil of Perilla frutescens - perillaldehyde, exhibit fourfold increases in activity when used together against Salmonella spp. It has been suggested that this last combination - Polygodials and perillaldehyde- which might arise from a traditional combination of Polygodials-containing Water Pepper and Perilla frutescens together as spicy relishes in the consumption of raw fish in the Japanese Sushimi tradition may indicate an underlying wisdom for preventing Salmonella poisoning in this culinary tradition.
(Contact Diemen Pepper for reference material, if required).
The pepperberry can be used as a fish poison.
Medical Warnings:
Low safrole clonal selections are grown in plantations for commercial use, as safrole is considered a low risk toxin.
The pepperberry can be used as a fish poison.
================================
Information Sources:
scpa.org.au
thebegavalley.org.au/seedsavers.html
en.wikipedia.org/wiki/Category:Native_crops_of_Australia
en.wikipedia.org/wiki/Australian_Plant_Name_Index
en.wikipedia.org/wiki/Category:Flora_of_Australia
en.wikipedia.org/wiki/Category:Bushfood
en.wikipedia.org/wiki/Category:Myrtales_of_Australia
www.plantnames.unimelb.edu.au/Sorting/Syzygium.html
en.wikipedia.org/wiki/Australia%27s_Virtual_Herbarium (is it real)?
www.crfg.org/pubs/fl/S.html
en.wikipedia.org/wiki/Flora_of_Australia
www.bushfood.net
Botanic Spice Index
www.uni-graz.at/~katzer/engl/spice_bot.html
en.wikipedia.org/wiki/Tasmannia_lanceolata
en.wikipedia.org/wiki/Safrole
en.wikipedia.org/wiki/Tasmannia_stipitata
en.wikipedia.org/wiki/Bushtucker
Suppliers -
Diemen Pepper™ is a Tasmanian operation which bases most of its production on leasehold stands in areas of high altitude and rainfall in the North West and North East of Tasmania - the Pepper's preferred habitat.
www.diemenpepper.com/diemen.html
www.diemenpepper.com/plant.html
www.diemenpepper.com/uses.html
www.spicetasmania.com
Images
www.flickr.com/photos/jim-sf/3284002245/
www.bluetier.org/flora1/t-lanceolata.JPG
Video
Video - 700 year old Food Forest
www.youtube.com/watch
Video - Kitchen Garden
www.youtube.com/watch
=============
www.cherikoff.net/cherikoff/index.php
www.abc.net.au/gardening/stories/s786406.htm
Podcast
Podcast - www.csiro.au/multimedia/Native-Fruits.html
About Winteraceae (detail)
delta-intkey.com/angio/www/winterac.htm
‘Watson, L., and Dallwitz, M.J. 1992 onwards. The families of flowering plants: descriptions, illustrations, identification, and information retrieval. Version: 24th October 2009. delta-intkey.com’.
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Pioneers of Australian Bush Foods
Jean-Paul Bruneteau
en.wikipedia.org/wiki/Jean-Paul_Bruneteau
Jean-Paul Bruneteau is a French-Australian chef and author who is credited with playing a pioneering role in the development of an authentic Australian cuisine based on indigenous ingredients.
Peter Hardwick
en.wikipedia.org/wiki/Peter_Hardwick
Peter Hardwick (born 1958) is an Australian food horticulturist and environmentalist, recognized as an early pioneer of the Australian bushfood industry. He publicly challenged the established belief that native Australian food plants were not suitable for cropping; conceived the commercial strategy of processing strong flavored native food plants; and, developed the use of wild and seedling genetic diversity to overcome the lack of domesticated varieties previously considered a limitation with Australian native food plants.
Hardwick has authored several papers on native food plants. He currently lectures on the production of native Australian food plants in regenerated ecosystems.
Prices for Mountain Pepper (2004)
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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