Mountain Pepper Leaf
Mountain Pepper Leaf grows naturally in the forest and the cool climate of southern New South Wales, Victoria and Tasmania.
This small tree grows up to 5 metres in height and only the female bears fruit. The fruit is berry like and starts off dark red in colour and turns black on ripening.
Traditionally, Mountain Pepper Leaf was used for its antiseptic properties and its flavour. Both the leaves and fruit were used. Aborigines suffering from sore gums and tooth aches often crushed the berries with water to make a paste and applied the paste to treat the infection. It was also added to food as a flavour enhancer.
- Mountain Pepper Leaf is a native species that has a high antioxidant capacity. It even outshines the world-renowned blueberry in this regard! Antioxidants have been linked to preventing or delaying cancer, diabetes and Alzheimer’s, autoimmune and cardiovascular diseases.
- The leaf also contains vitamin E, lutein (a compound that plays an important role in eye health and wellbeing), zinc, magnesium, and calcium.
Taste and Smell
Mountain Pepper Leaf has a strong earthy, spicy flavour.
Mountain Pepper Leaf can be used for cooking, preserving foods and for medicinal purposes.
Its berries can be used fresh, dried or milled as a spice. The leaves can be used dried and milled or heated to extract oils.
Ground Mountain Pepper Leaf can be added to olive oil to make a dressing for salads. It can be used as a marinade or seasoning for roasted meats and vegetables. It adds an interesting flavour to dukkah, hummus and other dips. Keep a small bowl on your kitchen counter so you can grab a pinch and season to your hearts content!
You can incorporate this unique Australian native fruit into your cooking with our Air Dried Mountain Pepper Leaf available for purchase online here.