We use the leaf of the Tasmanian Pepperberry - also called Mountain Pepper.
These shrubs do produce a peppercorn, but our preference is for the softer white pepper and dried herbal notes of the leaf.
This was the most exciting of the Australian botanicals we played with. When distilled on its own it could almost pass as a very savoury gin.
Once again the softer characters worked with the Asian spices, and the warmth of the leaf added length to the palate without adding heat.