This mountain pepper leaf has a wonderful fresh eucalyptus aroma followed by a subtle peppery taste that adds a delicious flavour to a wide range of food. This bush tucker herb is fast becoming an Australian success story, with essential oils already being widely produced and studies underway to validate this food's healing qualities. The smell of this herb will have you reminiscing about those great camping trips and bush walking tours, or perhaps have you dreaming of a country you have not yet been lucky enough to visit. It is the true essence of Australia. Our Native Mountain Pepper is certified organic. We have dried and ground the Native Mountain Pepper leaves ready for you to cook with. Tasmannia lanceolata is a medium shrub of the rainforest and wet forests of SE Australia. This leaf is collected fom approved sites in northern Tasmania and a license fee is paid for all fresh material harvvested. The 'wild crafted' shrubs are grown without the use of pesticides or artificial fertilisers of any kind. Leaf and short stem pieces are cut from standing foliage and transported to be dried. This is done within 24 hours and dried to approx 93-95% dry matter. Dried leaf is milled in a dedicated stainless steel hammer mill, through which a steady airflow cools the product during mill and ensures a minimum of airborn dust in the work environment. Magnets trap any ferrous particles. The milled product is stored in a darkened dry store room. Nutritional Value per 100g sample conducted on Pepperleaf sold by Outback Chef Energy (kj/100) 1630 Protein (g) 9.0 Fat - total (g) 8.5 - saturated (g) not determined Carbohydrate - total (g) 68.4 - sugars 4.7 Sodium (mg) 100 All stages of preparation of this product are conducted under supervision