'Tasmanian pepper' or 'mountain pepper' (pictured) was the original pepperbush used by colonial Australians. It was grown in Cornwall in England, to become the 'Cornish pepperleaf' (associated with Cornish cuisine). It has large, peppery berries which are also high in antioxidants. But due to the presence of safrole, safrole-free strains of mountain pepper are selected for the spice trade. 