Tasmannia stipitata, commonly known as northern pepperbush [2] is a flowering plant in the family Winteraceae and is endemic to eastern Australia.

[2][3][4] 'This species was first formally described in 1937 by Joyce Winifred Vickery who gave it the name Drimys stipitata in the Proceedings of the Linnean Society of New South Wales from a specimen collected by Joseph Maiden.

[6] Tasmannia stipitata grows in moist forest and rainforest between Girraween National Park in south-eastern Queensland to Barrington Tops in northern New South Wales, usually at altitudes above 1,000 m (3,300 ft).

[2][3] 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.

The hot peppery flavor is derived from polygodial,[7] an essential oil component, common to most species in the family.