Tinkturenpresse

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Tasmannia lanceolata (Poir.) A.C.Smith - syn.Tasmannia aromatica R.Br. ex DC.; Drimys lanceolata (Poir.) Baill. - Winteraceae
Tasmanian pepper, mountain pepper, Tasmanischer Pfeffer, Bergpfeffer

Evergreen shrub or small tree, native to South Australia, Tasmania; branchlets and leaf stalks reddish; leaves alternate, thick, lanceolate to narrow-elliptic or oblanceolate, with numerous fine dots (oil glands) which produce an aromatic smell when the leaf is crushed, and own a hot taste when chewed; flowers small, yellow or creamy white.
„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.“
http://r.duckduckgo.com/l/?kh=-1&uddg=http%3A%2F%2Fdpipwe.tas.gov.au%2FDocuments%2FTasmannia-lanceolata-Notesheet.pdf

Tasmannia lanceolata as Drimys lanceolata
Baillon, H.E., Histoire des plantes, vol.1, p.159, fig.205-207 (1866-1869) [A.Faguet]
http://plantgenera.org/species.php?id_species=360126