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 | | The leathery leaves of Tasmannia lanceolata contain a hot tasting compound (polygodial) which, together with many of the aromatic compounds common in other essential oil bearing plants, results in an unusual fragrant, spicy taste and a 'bushy' rainforest feel. |
 | | During the nineteenth century and the first half of this century, Tasmannia species were thought to have economic possibilities as a pepper or allspice substitute, and for their resemblance to a rare herbal remedy prepared from a related South American species. |
 | | The leaves and berries of the plant are now used in Australia to lend a 'wild, natural and spicy' taste to foods of the native food genre, such as emu hamburgers, flavoured breads, pastas and pates, mustards and cheeses and are finding their way into the kitchens of many of the more innovative restaurants. |
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