A native of Tasmania, this dense evergreen shrub with leathery, cinnamon-scented leaves and reddish-purple stems is named for the pungent, hot-tasting essential oils in the leaves. Clusters of small, sweet-smelling, creamy white or pale yellow blooms appear in late winter and early spring, followed by shiny, dark red fruit that turns black when ripe. It works well as a hedge plant or privacy screen, or holds its own as a focal point in the garden. The best way to grow mountain pepper is to purchase male and female plants. Can tolerate full sun, but prefers partial shade especially when afternoons are hot. Once planted, water regularly to establish especially on hot days. Prune lightly in Spring to maintain the natural form.