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    Tasmanian Mountain Pepperleaf grows in the wet forests of southern NSW, south east Australia and Tasmania. The green leaves are used like ‘pepper’ and the purple berries are used like a strong, hot ‘chilli’ in cooking. Smells of the Australian bushland, paperbark and herbs.

    • Use as you would like any other pepper.
    • Add to spice mixes, savoury hot pots, marinades and other culinary creations.


    The Mountain pepper leaf contains strong antioxidants, vitamin E, lutein, zinc, magnesium, calcium and iron.

    • Pepperberries contains strong antioxidants, vitamin E, lutein and iron and is a rich source of zinc, magnesium, calcium.
    • Tasmanian Mountain Pepper leaf and berries have a very strong anticrobial activity against common food born human pathogens, bacteria, yeasts and moulds.
    • Mountain Pepperleaf contains Polygodial (an aromatic compound), which gives the fragrant spicy hot flavour profile and rainforest aroma.
    • Foods with superior Antioxidants can help to prevent common diseases like Alzheimer's, cardiovascular disease, diabetes and cancer.
    • Lutein is important for eye health and the prevention of macular degeneration.


    Organically grown milled Mountain Pepperleaf