Mountain Pepper Anti-Fungal Properties  ( from Wikipedia)

Tasmannia lanceolata (syn. Drimys lanceolata), 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.[1][2][3] There are separate male and female plants.[4]
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 Tasmanian Pepperberry is found from New South Wales, from Barrington Tops southwards through to Victoria and Tasmania. It is

found in gullies in rainforest.[5]
[edit]Uses

Polygodial has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery

taste.

The leaf and berry are used as a spice, typically dried. Mountain pepper was used as a colonial pepper substitute.[6] More

recently it has become popularized 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.[4] Dried Tasmannia lanceolata

berries and leaves have strong antimicrobial activity against food spoilage organisms. It also has high antioxidant activity. [7]

Low safrole clonal selections are grown in plantations for commercial use, as safrole is considered a low risk toxin.[8]
Used in colonial medicine as a substitute for Winter's bark,[6] a stomachic. It was also used for treating scurvy.[9] Mountain

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 [10] The pepperberry can be used as a fish poison.[4]
It can be grown as a garden plant, its berries are bird-attracting,[11] Currawongs are among those who feed on them.[4] 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.[4]
Garden cultivars include 'Mt. Wellington', a compact plant with coppery new growth;[12] and, 'Suzette', a variegated cultivar. [13