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{{Taxobox
| color = lightgreen
| name = Dorrigo Pepper
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Canellales]]
| familia = [[Winteraceae]]
| genus = ''[[Tasmannia]]''
| species = ''T. stipitata''
| binomial = ''Tasmannia stipitata''
| binomial_authority = (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.
==Culinary Use==
The culinary qualities of ''T. stipitata'' were discovered by Aboriginal Australians.{{Fact|date=September 2007}} It gained wider recognition in the mid-1980s thanks to horticulturist, [[Peter Hardwick]], who gave it the name 'Dorrigo pepper', and [[Jean-Paul Bruneteau]], then chef at Rowntress Restaurant, Sydney.
Dorrigo pepper has a woody peppery note in the leaves and fruit/seed. The hot peppery flavor is derived from [[polygodial]], an [[essential oil]] component.
==References==
* 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
[[Category:Bushfood]]
[[Category:Flora of New South Wales]]
[[Category:Canellales]]
| color = lightgreen
| name = Dorrigo Pepper
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Canellales]]
| familia = [[Winteraceae]]
| genus = ''[[Tasmannia]]''
| species = ''T. stipitata''
| binomial = ''Tasmannia stipitata''
| binomial_authority = (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.
==Culinary Use==
The culinary qualities of ''T. stipitata'' were discovered by Aboriginal Australians.{{Fact|date=September 2007}} It gained wider recognition in the mid-1980s thanks to horticulturist, [[Peter Hardwick]], who gave it the name 'Dorrigo pepper', and [[Jean-Paul Bruneteau]], then chef at Rowntress Restaurant, Sydney.
Dorrigo pepper has a woody peppery note in the leaves and fruit/seed. The hot peppery flavor is derived from [[polygodial]], an [[essential oil]] component.
==References==
* 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
[[Category:Bushfood]]
[[Category:Flora of New South Wales]]
[[Category:Canellales]]
