horopito the pepper tree whose leaves burn like chilli
- Size
- Height: 2–5 m, Spread: 1–3 m, can reach 8 m
- Lifespan
- 50–100 years
- Diet
- Not applicable (shrub/small tree). Photosynthetic.
- Habitat
- Upland and mountain forests, forest margins and scrub. Prefers well-drained soils with partial shade. Often forms dense thickets in regenerating forest and at high altitudes.
- Range
- Throughout New Zealand from Northland to Stewart Island. Most common in upland and mountain forests. Extends down to sea level in the southern South Island.
- Endemism
- Endemic
- Main Threats
- Habitat loss from land clearance is the primary threat. Browsing by introduced possums and deer. Climate change affecting upland habitats. No significant pest or disease issues.
- Population
- Populations are considered stable and widespread. The species is common in upland forests throughout New Zealand. It is not threatened by habitat loss because it grows in marginal upland areas.
- Conservation Status
- Not Threatened
New Zealand's native pepper. A plant that burns the mouth.
The leaves produce a hot, peppery taste that leaves a burning sensation in the mouth. The taste is caused by polygodial, a compound with anti-fungal properties. The leaves are used fresh or dried as a culinary spice. They can be added to dishes, made into a tea, or infused into oils and vinegars. Horopito is also used in traditional Māori medicine. A plant that is both spice and medicine.
The leaves are one of the plant's most distinctive features. They are leathery, dark green above and pale beneath, with red or purple blotches that are caused by a fungal infection. The blotching is more common in some populations than others, but it is considered a natural part of the plant's appearance. The leaves have a strong, spicy aroma when crushed. A plant that wears its infection like a badge.
The flowers are small and yellow-green, appearing in spring. They are followed by small, black berries that are eaten by birds. The plant grows as a shrub or small tree, reaching up to 5 metres in height. The bark is dark brown and rough.
Horopito is a member of the Winteraceae, an ancient family of flowering plants that diverged from other angiosperms early in evolutionary history. The family is characterised by the absence of vessels in the wood, a primitive feature. Horopito is one of the few members of the family found in New Zealand.
The plant is used in modern cuisine as a native spice. The forest is damp. The horopito grows, leathery leaves blotched red and purple. A leaf is picked and chewed. The heat builds. The mouth burns. The plant does not know it is spicy. It just wants to not be eaten.
The heat is the point. It works.