Dorrigo Pepper is part of a multiple enterprise, small farm of 56 acres on the pristine Dorrigo Plateau NSW Australia.

Owners Meredith Taylor and Chris Lofqvist were already busy running ‘Stellar Dairy Goat Farm’ and ‘Cheep and Quack Hatchery’, along with a Daffodil flower farm and off-farm day jobs, before discovering this amazing native condiment on their doorstep.

The production of Dorrigo Pepper berry, dried, and ground leaf, on their new property has added a new dimension to their enterprise.
Having discovered the area as recently as 2017, the farm is still very much a 'work-in-progress'.

Dorrigo Pepper (Tasmannia stiptiata) is harvested sustainably from the wild population of trees growing on our farm. No chemicals or sprays are used on the trees. Quality control of leaves and berries picked is strict, ensuring only the best quality raw products are milled and sold.

Berries and leaves are dried to ensure a long shelf life, however packets are best stored in the air tight packaging protected from heat, sunlight and humidity.

Dorrigo Pepper suppliers to personal, retail, and restaurant markets.

Tasmannia stipitata, commonly known as the 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 quality of T. stipitata was recognized in the mid-1980s by horticulturist Peter Hardwick, who gave it the name 'Dorrigo pepper', and Jean-Paul Bruneteau, then chef at Rowntrees Restaurant, Sydney. It is mainly wild harvested from the Northern Tablelands of New South Wales. Dorrigo pepper has a woody-cinnamon and peppery note in the leaves and the fruit/seed. The hot peppery flavor is derived from polygodial, an essential oil component, common to most species in the family.

Research
Research showed that T. stipitata has the potential to be used as an anti food spoilage and medicinal agent because of its low toxicity and moderate broad spectrum inhibitory activity against bacteria, fungi and Giardia.