Mountain Pepper

Tasmannia lanceolata

Tasmannia lanceolata  (syn. Drimys lanceolata), commonly known as the mountain pepper is a shrub native to woodlands and cool temperate rainforest of south-eastern Australia and the mountains of Tasmania. The shrub varies from 2 to 10 m high. This attractive tree has shiny dark green pointed leaves with scarlet stemletts. It has small, waxy, cream flowers which develop into dark charcoal brown pepper berries, only born by the female plants. 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. There are separate male and female plants.

The oil is steam distilled from the fruit of the tree and has an intense peppery background aroma, with spicy, exotic top notes, a hint of cinnamon and the Australian bush.

Request more information
  • Studied Properties
  • Common Uses

Studied Properties

APPEARANCE: Pale yellow mobile liquid

ODOUR: Characteristic, intense, rich, peppery

SPECIFIC GRAVITY @20°C: 0.910 to 0.980

REFRACTIVE INDEX @20°C: 1.450 to 1.700


Mountain Pepper is a top/middle note oil.

It’s major compounds are 9,10-Dimethylanthracene, beta-Gurjunene, Calamenene, alpha-Pinene, 1,8-Cineol, Linalool and alpha-Cubebene.

The essential oil has strong anti microbial attributes and is very active as an antioxidant. It is antibacterial and antifungal and improves collagen production.

EU ALLERGENS: contains Limonene, Linalool and Eugenol

Common Uses

The oil is a good addition in perfumes due to its rich, intense aroma and long lasting properties.

It is a valued oil in Aromatherapy.

With its antibacterial and antimicrobial properties, it is a valued addition to skin care products for acne.

It’s anti-inflammatory property makes it useful in massage products, and products aimed at relieving muscular aches and pains.

It is used in hair care, bath oils and candles.