Tasmannia lanceolata is an endemic shrub/tree to Tasmania and parts of Gippsland in Victoria, Australia. In Tasmania it can be found growing anywhere from sea level to alpine regions. As such, it tolerates frosts and needs moist soil. It also grows in full or partial sun. There are male and female trees needed in order to produce the hot spicy deep purple (almost black) glossy pepper berries which grow in clusters from umbels at the base of new season's growth maturing to about the size of a pea. The small flowers which appear September to November are cream with about 5 oblanceolate petals. The female flower has a tiny green berry in its centre while the male has many bunched yellowish green stamens. The alternate 1.5-13cm hairless leaves vary from lanceolate to elliptical-oblanceolate, are leathery and dark green in deep contrast to the crimson stems of new growth. The shrub/tree is mostly found to grow to about 2 metres but has been found as high as 10 metres and can be hedged. The seed is difficult to germinate but does so more readily after being eaten by the Black Currawong. Both the berry and the leaf are edible, the berry being an alternative to traditional pepper, and the leaf used similarly to curry leaf.