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--- tasmannia_lanceolata_poir._a.c.sm [2025/10/17 08:14] – andreas
+++ tasmannia_lanceolata_poir._a.c.sm [2025/10/17 08:16] (aktuell) – andreas
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 "[[https://en.wikipedia.org/wiki/Polygodial|Polygodial]] has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste... The leaf and berry are used as a spice, typically dried. Mountain pepper was used as a colonial pepper substitute. More recently, it has become popularised as bushfood condiment." \\
 [[http://en.wikipedia.org/wiki/Tasmannia_lanceolata]]
-{{:polygodial.jpg|}}  polygodial
 "The leathery leaves of mountain pepper contain hot-tasting compounds (polygodials) which, together with many of the aromatic compounds found in the essential oil, result in an unusual fragrant, spicy flavour. The berries initially have a sweet taste, which is closely followed by an intense pungency (which does not last), giving way to a sensation of numbness. The leaves and berries are currently used in Australia to add a spicy bush food flavour to many foods. They are used to flavour curries, cheeses, wines, salad dressings and some boutique alcoholic beverages and as a substitute for black pepper." \\
 [Tasmannia lanceolata Notesheet, Flora of Tasmania, Tasmanian government, retr.May 2015]
 [[http://r.duckduckgo.com/l/?kh=-1&uddg=http%3A%2F%2Fdpipwe.tas.gov.au%2FDocuments%2FTasmannia-lanceolata-Notesheet.pdf|PDF]]
+| {{:polygodial.jpg|polygodial}} \\ polygodial | {{:guaiol.jpg| guaiol }} \\ guaiol |
 The typical T.lanceolata oil cell sample contained polygodial (52%), a polygodial breakdown product (30%), and guaiol (8%). "Polygodial normally represents 25-35% by weight of the whole leaf extract, while guaiol is usually present at levels well below 2-3%" \\