Tasmannia lanceolata, commonly known as Tasmanian pepperberry or mountain pepper, is an evergreen shrub native to the cool temperate rainforests and the margins of wet sclerophyll forests in Tasmania and southeastern Australia. It varies in size from 2 to 10 meters high and features aromatic leaves and red stems. The small, cream or white flowers bloom in summer and are not particularly showy, but they give way to distinctive black, globose, two-lobed berries 5–8 mm wide in autumn. These berries are notable for their culinary use as a spice when dried.

Tasmanian pepperberry is valued for its ornamental foliage, aromatic leaves, and the culinary appeal of its berries. It is used in gardens for its attractive appearance and as a spice plant. The berries also provide food for birds such as Currawongs. It is suitable for border planting, as a feature shrub, or in a mixed shrubbery. Tasmannia lanceolata requires well-drained acidic soil and can tolerate some shade, although it thrives in full sun to part shade with medium water requirements. Popular garden cultivars include ’Mt. Wellington’, which is a compact plant with coppery new growth, and ’Suzette’, a variegated cultivar. While generally easy to maintain, it can be susceptible to root rot in poorly drained soils. It is not known to be invasive outside its native range but should be monitored to ensure it does not become problematic.CC BY-SA 4.0