[2][3][4][5] This species was first formally described in 1808 by Jean Louis Marie Poiret, who gave it the name Winterana lanceolata in Encyclopédie Méthodique, Botanique, from specimens collected by Jacques Labillardière from the coast of Australia.

[2][4][5][8] Polygodial has been identified as the primary active compound in Tasmannia lanceolata, and is also responsible for its peppery taste.

The fruits also contain benzoic acids, flavanols, and flavanones, as well as eugenol, methyl eugenol, and gallic acid, and also the glycosides quercetin, rutin[citation needed], and possibly vitamin D.[9] The leaf and berry have long been used as a spice, typically dried.

Dried T. lanceolata berries and leaves have strong antimicrobial activity against food spoilage organisms.

It can be propagated from cuttings or seed, and can grow in a well-drained acidic soil with some shade, but is sensitive to Phytophthora cinnamomi.