Tasmannia stipitata
| Dorrigo Pepper | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Magnoliids |
| Order: | Canellales |
| Family: | Winteraceae |
| Genus: | Tasmannia |
| Species: | T. stipitata |
| Binomial name | |
| Tasmannia stipitata (Vick.) A.C. Smith |
|
Tasmannia stipitata, Dorrigo Pepper or Northern Pepperbush is a rainforest shrub of temperate forests of the Northern Tablelands of New South Wales, Australia. Leaves are fragrant, narrow-lanceolate to narrow-elliptic, 8-13 cm long. Dark bluish to mauve berries follow the flowers on female shrubs. The species is dioecious, with male and female flowers on separate plants.
[edit] Culinary use
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 polygodial[1], an essential oil component, common to most species in the family.
[edit] References
- ^ Beattie, G.A.C., Spray Oils Beyond 2000, University of Western Queensland, ISBN 1863419020
- Bruneteau, Jean-Paul, Tukka - Real Australian Food, ISBN 0-207-18966-8
- Harden, G.J., Flora of New South Wales, Volume 1, ISBN 0-86840-164-1
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