Mountain pepper, also called Tasmanian pepper (Tasmannia lanceolata), is a spice native to the cool mountain forests of Tasmania and southeastern mainland Australia, made from the plant's small dark berries and its leaves.
The berries ripen from green to deep purple-black and have a peppery, complex flavor often described as a blend of black pepper, pine, and citrus, with floral and herbal notes; the dried leaves carry a milder version of the same flavor. Both are used whole or ground to season meats, seafood, marinades, rubs, sauces, and dressings, and can be infused into oils and broths.
Mountain pepper was used by Aboriginal Australians long before it entered mainstream Australian cooking, where it now appears in both classic Australian ("bush food") and international dishes. It is potent, so cooks use it sparingly compared to black pepper.